How To Make Pot Brownies (A Recipe)

By: Kelly Graham

When you think of classic edibles, pot brownies are at the top of the list. 

With the help of the cult classic film “I Love You, Alice B. Toklas”, pot brownies have been a cannabis culture staple in the US since the 1960s.

In this popular film, a strait-laced businessman is suddenly smitten by a gorgeous blonde hippie with an alluring carefree attitude who persuades him to take a walk on the wild side. But it wasn’t just her long locks and optimistic attitude that convinced him to ditch his mainstream lifestyle – it’s her potent marijuana brownies. 

RELATED: How To Make Cannabutter (For Cannabis Edibles & Treats)

While this pot brownie recipe may not convince anyone to leave their life behind, they are pretty life-changing.

These cannabis brownies are made with quality melted chocolate and topped with a fluffy frosting for extra decadence. They’re chewy, they’re rich, and they’re everything you want from a THC brownie. 

How to make pot brownies

Ingredients (makes 16 small brownies or 8 regular brownies)

For the Brownies:

• ½ cup (4 oz) unsalted butter/cannabutter**
• 3 ounces unsweetened chocolate chopped (about ½ cup)
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup sugar
• ½ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup semisweet chocolate chips
• ⅓ cup chopped nuts (optional)

For the Frosting:

• 6 Tablespoons unsalted butter, softened
• ¼ cup unsweetened cocoa powder
• ⅛ teaspoon salt
• 1 ¼ powdered sugar
• ½ teaspoon vanilla extract
• 3-5 tablespoons milk (or milk alternative)

**Notes: This weed brownie recipe calls for ½ cup (4 oz) of butter total. The ratio of unsalted butter to cannabutter is completely up to you and how you would like to dose the brownies. When I make these brownies, I usually aim for ¼ cup unsalted butter and ¼ cup medium-strength cannabutter. 

Instructions

For the Brownies:

1. Preheat the oven to 350℉. Lightly grease an 8-inch square baking pan and then line with parchment paper, leaving plenty of overhang. This allows the brownies to easily come out of the pan. If you plan on eating your brownies straight from the pan, feel free to skip the parchment.
2. Melt the chopped chocolate and butter in a heatproof glass bowl over a pot of boiling water, until the chocolate and butter are smooth. You can also do this step in 30-second increments in the microwave. Be careful not to burn the chocolate! Allow the mixture cool slightly.
3. In a separate bowl, mix together the flour, salt, and baking powder to prevent clumping. Set aside. 
4. Whisk the sugar and brown sugar into the slightly cooled melted chocolate mixture. Then add in the eggs and vanilla extract. Next, add in the flour mixture until combined.
5. Fold in the chocolate chips with a rubber spatula. If you’re using nuts, fold them in with the chocolate chips.
6. Pour the batter into the prepared pan and bake for 25-35 minutes, until the center is completely set or toothpick inserted into the center comes out clean (a few moist crumbs are fine).
7. Remove the brownies from the oven and allow them to cool for a few minutes before removing the brownies out of the pan to cool completely. 

For the Frosting:

1. With a mixer (handheld or standing), cream the butter, cocoa powder, and salt in a medium-sized bowl until light and fluffy. A fork will do the trick if you don’t have a mixer (and it’s a great workout)! Scrape down the sides of the bowl and delicately add the powdered sugar.
2. Add the vanilla and milk, starting with 3 tablespoons and add up to 5 tablespoons depending on the texture. It should be thin enough to spread easily but not runny.
3. Once the brownies are cool, take a rubber spatula and spread the frosting evenly over the brownies. Enjoy!

While these weed brownies are so good they might be gobbled in seconds, they will last for about 5 days on the counter and 7 days in the fridge. If you do happen to snag a photo before complete annihilation, be sure to tag @missmarijuana to share the love! 

RELATED: How to Make Marijuana Tea

Kelly Graham is a cannabis chef and writer who focuses on cannabis food and culture.