How to Make Weed Brownies

cookweed

Cooking Pot Brownies

For many situations and individual conditions, it can be preferable to eat marijuana rather than to smoke it. This may include cases where a patient has comorbid respiratory ailments, or where the act of inhaling can irritate sensitive mucus membranes. However, since THC and CBD are oil based compounds, they do require heating in order to release the chemicals to become active.

Baking with pot has become a highly popular way to experience the beneficial effects of the drug without the possible side risks of smoking. Hash and pot brownies are widely used as the slight bitterness of the chocolate blends with and masks the musky flavor of the marijuana. However, different methods for making brownies and other treats can also heighten the experience and the enjoyment.

Masking the Weed Flavor

While sprinkling kief or pulverized weed into the brownie mix can still release the same effects through the baking process, it can still result in an unpleasant flavor and especially texture when plant matter or resin is bitten into. Further, a greater amount of the chemical is also released into the air, with less of the compound binding with the oils in the edibles.

To this end, a combination of techniques and different flavor additives can greatly enhance how much a person is able to get from their weed brownies. The basic process for preparing the butter is integral to releasing the full extent of the active components into the oil, and enabling a way to combine the substance in a number of dishes. Further flavor enhancers create complementary profiles, but can also improve the effects of the dessert.

Weed Butter Foundation

Creating the potent butter base for weed brownies can improve the effect, the flavor, and the texture of the brownies. It is often recommended to make this butter in one pound batches, as the prepared butter will keep in the refrigerator and can be used in other preparations.

Ingredients and Supplies:

  • 1-2 ounces of weed
  • 1 pound butter
  • Enamel or glass double boiler
  • 2-3 glass bowls
  • Wooden or bamboo spatula
  • Cheesecloth

Grind the weed until it is extremely fine to almost powdered. In the double boiler, heat the pound of butter until it is liquefied. At this point, add the weed, and gently stir into the mixture until it is well distributed. Turn down the heat to a simmer and cover the pot. This compound should be heated for 8-12 hours, with an occasional stirring to clean the sides and keep from sticking.

Let the mixture cool enough that it is able to be handled, but not so much that it begins to re-solidify. Secure a double layer of cheesecloth to a receptacle bowl and strain the mixture through. Squeeze any excess mixture into this first bowl, and then gently place the cheese cloth in an empty bowl. The first bowl can be covered and stored in the refrigerator, and is ready for use.

Carefully pour boiling water through the used cheesecloth, as this will loosen any oils that have stuck to the fabric. Wring the oil and water out of the cheesecloth thoroughly, and then discard any debris that is left in the cloth. The second bowl with oil and water can also be placed in the refrigerator, and as the butter solids rise to the top, they can be added to the original prepared butter for use. The residual water may be discarded, or may be added to other recipes, since there are still some active compounds in this extraction.

The Basic Brownie

While the following recipe is decadently delicious on its own, it is also easy to add variations to enhance the flavor. This makes it a good staple for weed brownie baking.

Ingredients:

  • ½ cup of prepared infused butter
  • 3 ounces of unsweetened chocolate
  • 1 cup lightly packed brown sugar
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • ½ cup of unbleached flour

Start by preheating the oven to 350 and line a 9 inch baking pan with waxed paper. In a large pot, begin to melt the butter and the chocolate over low heat, stirring occasionally. Once the mixture is melted, it should be removed from the burner, and the brown sugar and vanilla can be mixed in. Next, mix in the eggs, and then add the flour. Continue to beat the batter until it is smooth.

The batter is then poured into the bake pan and placed in the heated oven for 20 minutes for moister brownies and 25 minutes for more cake-like brownies.

Recipe Variations

One variation is to cut back the brown sugar to add ¾ cup and add three rounded tablespoons of raspberry preserves to the batter. This adds a tart sweetness that complements the chocolate and further hides any bitterness of the weed.

Another variation is to add ½ cup of chopped pecans, ½ teaspoon of cinnamon and 1 teaspoon of nutmeg to the basic batter. This will add a spicier flavor and the nutmeg can enhance pain relief properties of the weed.

Two variations that can be highly effective in cases of anxiety, depression, insomnia, and other nervous conditions have very different flavor profiles, but are both increasingly relaxing. One recipe calls for the addition of chopped mint and lavender to the batter. This adds an uplifting and relaxing feeling to the brownies, as well as a lighter and more floral flavor.

The second variation appeals to chocolate lovers and also increases the feeling of wellbeing, comfort, and lessened anxiety. In this variation, ½ of chocolate chunks and 1 teaspoon of Kava extract are added to the batter. The slightly cocoa flavor of the Kava and the extra chocolate increases the richness, while the Kava acts synergistically with the weed for a more relaxing effect.

While personal taste can also influence other variations, the use of the infused butter also allows for experimentation with other recipes and edibles.