Eaze Pantry Creations: Weed Brownies

Long before cannabis edibles became a culinary artform within the industry, there was a single form of edible that reigned supreme for decades of countercultural rebellion: the pot brownie. While your greens (or your parents’ greens) were purchased in “dime bags” and “lids,” one of the most popular ways to imbibe cannabis without smoking it was by mixing it into everyone’s favorite chocolate confection.

To this day, weed brownies remain one of the most easily recognizable and favored forms of cannabis edible for consumers. Whether you’re aiming to avoid smoking or just have a major sweet tooth, cannabis-infused brownies are a great option: perfect for parties, events, or just a hazy weekend in with some friends.

Making edibles can be a long, laboring process, but with the increase of products like cannabutter, infused chocolate, or infused cooking oils, it’s actually become quite straightforward and difficult to mess up! The one thing to be cautious of when making edibles is your tolerance level. Make it a rule to always start out slow and wait at least 30 minutes – 1 hour before eating more.

With limited options for fun this year, whipping up a batch of pot brownies is ideal for having a happy and cozy night in. Here’s our favorite recipe for the fudgiest, dankest brownies in the game:

Ingredients (to make about 16 brownies):

• 1 cup of unsalted, slightly softened butter
• 2 tablespoons of cooking oil (we prefer coconut oil for some added sweetness!)
• 1 ¼ cups of white sugar
• 1 cup of light brown sugar, packed
• 4 large eggs, room temperature
• 1 tbsp. vanilla extract
• ¾ teaspoon of salt
• 1 cup of all-purpose flour
• 1 cup of unsweetened cocoa powder
• 2 Kiva dark chocolate bars, roughly chopped (use more/less chocolate according to your tolerance level–can substitute remaining amount with regular chocolate if desired)

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Lightly grease an 8×12 inch baking pan and line with parchment paper. Set aside.
• Combine butter, oil, and sugars in a medium-sized bowl. Once combined, add eggs and vanilla and beat for about one minute.
• Add ¾ of the chocolate pieces to the mixture.
• Pour batter into the greased pan, spread evenly, and sprinkle the remaining chocolate on top.
• Bake for about 30 minutes for a fudgier texture, or 35-40 minutes if you prefer firmer brownies.
• Remove from the oven and allow to cool in the pan until they’ve reached room temperature.
• Slice up, serve, and enjoy!

Kiva License No. CDPH-10002402