Pot brownies are a ubiquitous staple in the cannabis scene. Two universal favorites, weed and chocolate, come together to form one of the most prized and popular edible recipes.
History of Weed Brownies
First introduced into pop culture in the 1950s, pot brownies have become one of the most popular THC-infused treats.
The first published recipe hit bookstores tucked away in a cookbook written by Alice B. Toklas that was an ode to her life spent with her longtime partner, Gertrude Stein. While Toklas is often heralded as the mother of pot brownies, the recipe was actually given to her by her painter friend, Brion Gysin. Gysin had spent a good amount of time in Morocco where edibles were nothing new.
Moroccans have been making a brownie-like edible for centuries called “mahjoun”. This classic sticky treat is usually made of hash, dried fruits, chopped nuts, prized spices, and sometimes cocoa, giving it a brownie-adjacent flavor. Gysin took this recipe and slipped it into Toklas’ book as “Haschich Fudge” for a bit of scandal that he knew would make his friend’s book an instant bestseller.
Gysin’s smart move has in part made this cookbook the bestselling cookbook of all time. While the “Haschich Fudge” recipe has gone down as a legendary part of edible history, pot brownies have been much improved since then. From complex chef editions to simple everyday boxed-brownies, cannabis is the perfect addition to any chocolatey dessert.
This particular recipe features a fluffy frosting, rich dark chocolate, and of course, ganja. Best of all, these brownies are adaptable to your taste and tolerance. Read on for Wikileaf’s drool-worthy pot brownie recipe.
Pot Brownies Recipe
Total Time: ~ 50 minutes
Yield: 16 small or 8 regular brownies
For the Brownies:
- 1⁄2 cup (4 oz) unsalted butter/cannabutter**
- 3 ounces unsweetened chocolate chopped (about 1⁄2 cup)
- 3⁄4 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup sugar
- 1⁄2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1⁄2 cup semisweet chocolate chips
- 1⁄3 cup chopped nuts (optional)
- For the Frosting:
- 6 Tablespoons unsalted butter, softened
- 1⁄4 cup unsweetened cocoa powder
- 1⁄8 teaspoon salt
- 1 1⁄4 powdered sugar
- 1⁄2 teaspoon vanilla extract
- 3-5 tablespoons milk (or milk alternative)
- **Notes: The brownie recipe calls for 1⁄2 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 we make these brownies, we usually aim for 1⁄4 cup unsalted butter and 1⁄4 cup medium-strength cannabutter.
For the Brownies:
- Preheat the oven to 350°F. 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 do not have any parchment handy or you plan on eating your brownies straight from the pan, no problem. Just be sure to thoroughly coat your pan with oil or butter.
- 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 just be careful not to burn the chocolate! Allow the mixture cool slightly.
- In a separate bowl, mix together the flour, salt, and baking powder to prevent any clumping. Set aside.
- 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.
- Fold in the chocolate chips with a rubber spatula. If you’re using nuts, fold them in with the chocolate chips.
- 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 perfectly fine).
- Remove the brownies from the oven and allow them to sit for a few minutes before removing the brownies out of the pan to cool completely (or leave them in the pan if you’re going this route).
For the Frosting:
- 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 ends up being a great workout). Scrape down the sides of the bowl and gently add the powdered sugar. Add the vanilla and milk, starting with 3 tablespoons of milk and add up to 5 tablespoons depending on the texture. It should be light and fluffy and easy to spread but not runny.
- Once the brownies are completely cool (the frosting will become a mess if the brownies are not completely cool), take a rubber spatula and spread the frosting evenly over the brownies. Enjoy your Wikileaf Pot Brownies!
Vegan Weed Brownies Recipe
For those who wish to fly sky high while being vegan friendly, here’s a vegan marijuana brownie recipe that will really knock your socks off!
- 1 cup coconut oil
- ⅛ oz cannabis (or desired amount)
- 1 cup maple syrup
- ½ cup soy milk or other milk alternative
- 1 T vanilla extract
- 2 cups all-purpose flour (or Bob’s Red Mill gluten-free all-purpose flour)
- ¾ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 T baking powder
- 1 ½ tsp salt
- 1 cup dark chocolate chips
- ½ cup chopped walnuts (optional)
For the Cannabis Oil:
Begin by creating your cannabis coconut oil infusion. You can do this several days in advance and store the oil in the fridge. Making cannabis oil may sound daunting, but this easy method never fails.
- Preheat the oven to 225 degrees F.
- Use your scale to weigh out ⅛ oz or your desired amount of weed. Break your buds up with scissors or a grinder and spread onto a parchment-lined baking sheet.
- Toast for 30-40 minutes, gently stirring every 10 minutes.
- In a medium saucepan, melt the coconut oil on low. Add the toasted weed and cook on low for at least one hour, stirring frequently.
- Place your cheesecloth or strainer bag over a cup or jar and carefully strain the plant material out of the oil mixture. If preparing in advance, store your cannabis-infused oil in the fridge until you are ready to use it.
For the Brownies:
- Preheat the oven to 350 degrees F. Lightly grease your baking pan with cooking spray or oil and set aside.
- In a medium mixing bowl, whisk together the maple syrup, dairy-free milk, and vanilla.
- In a large mixing bowl, sift together flour, cocoa powder, sugar, baking powder, and salt.
- Pour the melted oil into the dry mixture. Add the wet ingredient mixture, chocolate chips and walnuts (if using), and stir until well-incorporated.
- Pour brownie batter into your prepared baking pan and bake for 30-45 minutes.
- Remove the brownies from the oven when small cracks appear on the surface. If you’re unsure whether your brownies are done, insert a toothpick straight down into the center of the pan. If the toothpick comes out clean, the brownies are fully baked. If not, bake for three more minutes and check again.
- Allow the brownies to cool completely before cutting into 16 equal servings. DO NOT SKIP THIS STEP. Yes, it’s very tempting to eat a 350-degree pot brownie directly from the oven, but try your best to resist. When brownies are allowed to cool before cutting, they become more compact and easy-to-cut. This is VERY important when you want to control your THC serving. If the first brownie you eat is crumbly and too hot to savor the taste, you’ll be more tempted to eat another right away. Anyone who has ever eaten too many edibles will tell you: this is a mistake.
How Much Weed Should I Use?
Even some of the most-seasoned stoners are reluctant to dip their toes into making edibles due to the fear of getting too high. It’s harder to gauge your limits with edible cannabis because the effects take longer to kick in. By the time you’re too high, it’s too late. This is why the state of Colorado has limited edibles to 10mg of THC per serving, although one brownie at a dispensary may count as multiple servings. Responsible dosing and measurement can take some of the guesswork out of edibles, but it’s still important to start slow and know your limits.
The potency of your weed brownies will depend on the THC content of the strain you are using, the quantity used, and the number of servings you divide your brownies into. Say, for example, you choose to make one cup of cannabutter(or canna oil) using 5 grams of cannabis with a THC content of 25%. When decarboxylated properly, the entire cup of cannabis oil would contain roughly 1250mg of THC. If you cut your tray of brownies into nine equal squares, each brownie would contain roughly 139mg of THC(almost 14 times Colorado’s serving size guidelines). If you cut your brownies into 16 pieces, the serving would be closer to 78mg.
Our recipe calls for ⅛ oz of cannabis (3.54 grams), cut into 16 pieces. According to this cannabis oil potency calculator, one of these brownies would, therefore, contain approximately 55mg of THC. Depending on your tolerance, one-half of these brownies may be a good starting point. According to a study, edibles take about 30 minutes to an hour to kick in, with peak concentrations at two to four hours. If you’re considering re-dosing, wait at least one to two hours before you even think about eating another brownie.
How do Weed Brownies Work?
There’s a reason eating raw marijuana doesn’t get you high. Weed brownies use the basic principles of decarboxylation and fat-infusion to achieve their intoxicating effect. Toasting your ground herb in the oven converts the THCA to THC, which activates marijuana’s psychoactive properties.
Infusing your decarboxylated plant matter with a fat-like coconut oil or butter makes it easy for your body to absorb and results in the strong and long-lasting high for which edibles are known. Cannabutter or canna oil can be used in a variety of recipes, brownies are just one delicious example.
Brownies are a classic addition to any epic stoner party or “pot”-luck, and creating this cannabis-infused edible is easy for even the most-beginner home cook. Remember to weigh your bud carefully and allow your brownies to cool completely before consuming for a delicious and safe experience. Happy baking!