This is a really easy brownie recipe, simply replace the unsalted butter with either cannabis coconut oil or cannabutter.
185g unsalted butter
185g dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g caster sugar
Firstly, break the dark chocolate into small pieces and drop into the bowl.
Next, fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the chocolate has melted, stirring occasionally.
Then add your coconut oil or butter and allow to melt and mix with the chocolate.
Go ahead and remove the bowl from the pan. Leave the melted mixture to cool to room temperature.
While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base.
Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
Next, break 3 large eggs into a large bowl and tip in 275g caster sugar. With an electric mixer, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes. You’ll know it’s ready when the mixture becomes really pale and about double its original volume.
Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a spatula.
Add in the flour and cocoa powder. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy.
Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.
Pour the mixture into the prepared tin. Put in the oven and set your timer for 25 mins.
When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin.
Take out of the oven. Enjoy!
They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.
Remember to always do a test to gauge the strength of a new batch as it’ll vary