If you’ve ever wondered why cannabis brownies are a go‑to for beginners, it’s because they hide the herb in a sweet, familiar cake. You get the buzz without the grassy taste, and the recipe is nearly the same as a regular brownie. Below you’ll find plain‑spoken instructions that keep the process simple, whether you’re making a batch for a chill night or a small treat for a friend.
Decarboxylation is the first step that turns raw weed into active THC. Spread your ground bud on a baking tray, pre‑heat the oven to 115°C (240°F), and bake for about 30‑40 minutes. Stir once halfway through so the heat reaches every piece. When the green turns a light brown and smells nutty, you’re ready to make butter. Skip this step and you’ll end up with a weak, flavor‑only brownie.
Blend the decarbed weed with unsalted butter in a saucepan over low heat. Let it melt slowly for 20‑30 minutes, stirring often. Don’t let it boil – high heat destroys cannabinoids. Once the butter looks golden and fragrant, strain it through cheesecloth to remove plant material. Let the butter cool a bit before adding it to your melted chocolate and sugar mix. This keeps the batter smooth and prevents grainy brownies.
Now, follow a classic brownie recipe: melt chocolate with the infused butter, whisk in sugar, eggs, vanilla, then fold in flour and a pinch of salt. Pour the batter into a greased pan and bake at 180°C (350°F) for 20‑25 minutes. The top should be set, but the center will still be a bit fudgy – that’s the sweet spot.
Dosage matters. A typical batch uses about 0.5 g of THC per serving for a mild effect. If you’re new, start with half that amount in the butter and see how it feels. Remember, the potency can vary depending on the strain and how well you decarb.
After baking, let the brownies cool completely before cutting. Cutting while warm makes them fall apart; a full cool‑down yields clean squares. Store leftovers in an airtight container in the fridge for up to a week, or wrap tightly and freeze for longer keeping.
Common issues? If your brownies are too dry, you probably over‑baked or used too much flour. Add a little extra butter or a splash of milk next time. If they’re too crumbly, reduce the flour by a tablespoon and check your oven temperature – every oven runs a bit differently.
That’s it: decarb, infuse butter, mix, bake, and enjoy. With these basics, you can tweak flavors by adding nuts, orange zest, or a swirl of caramel. Cannabis brownies stay a favorite because they’re easy, discreet, and delicious. Give the recipe a try and see why they’ve become a staple in the home kitchen.
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