Fudgie Magic Brownies

Ingredients

• — Cannabutter —
• 1 oz high-quality cannabis flower, coarsely ground
• 1 lb (4 sticks) unsalted butter
• 2 cups filtered water
• 1 tsp liquid sunflower lecithin
• — Brownie batter —
• 1/2 cup (115g) cannabutter, melted
• 4 oz (115g) dark chocolate, 70% cacao
• 2 large eggs, room temperature
• 1 cup (200g) caster sugar
• 1 tbsp molasses or 1 tsp espresso powder
• 1 tsp pure vanilla extract
• 1/2 cup (65g) all-purpose flour
• 1/4 cup (25g) Dutch-processed cocoa powder
• 1/2 tsp fine sea salt

Method

1. 1 Coarsely grind the flower and seal it in a glass Mason jar.
2. 2 Decarb in the oven at 240°F for 40 minutes, shaking the jar halfway through. (Why 240°F? See Decarboxylation 101.)
3. 3 In a saucepan, combine the butter, water, and lecithin. Once melted, add the decarbed flower.
4. 4 Simmer gently at 160–190°F for 3 hours — do not let it reach a vigorous boil.
5. 5 Strain through a double layer of cheesecloth into a glass bowl, pressing firmly to extract all the butter.
6. 6 Refrigerate 12 hours. Lift off the solid green butter puck and discard the bitter water underneath — this is your cannabutter.
7. 7 Preheat the oven to 325°F and verify with an external thermometer.
8. 8 Melt the dark chocolate into 1/2 cup of the warm cannabutter until glossy.
9. 9 Whisk the eggs and caster sugar on high speed for exactly 3 minutes to build a thick foam — this is what gives the finished top its crackle.
10. 10 Gently fold the chocolate-butter mixture into the whipped eggs with a spatula.
11. 11 Sift in the flour, cocoa, and salt. Fold just until combined — overmixing will toughen the crumb.
12. 12 Pour into a greased 8-inch square pan and bake 25–30 minutes, until the center is just barely set.
13. 13 Cool in the pan for at least 1 hour before cutting into 32 pieces, so the fat (and the dose) has time to settle evenly.