Cardamom Coffee THC Blondies
(25 mg THC each · 16 blondies · 400 mg total batch)
Chewy, buttery brown-sugar blondies infused with fresh-ground cardamom and cold-brew coffee, studded with white chocolate and toasted pistachios. Deeply aromatic, perfectly balanced sweet-spice, zero weed taste.
Decarboxylation
2.0 g flower @ 22–25 % THC (or 1.0 g good kief)
240 °F for 40 minutes in sealed mason jar → ~400 mg usable THC
Infusion
½ cup (113 g unsalted butter + ½ tsp liquid sunflower lecithin
Melt to 170 °F → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 400 mg THC butter
Blondie Batter
All 400 mg THC butter, browned and cooled slightly
1 cup (200 g) dark brown sugar
¼ cup (50 g) granulated sugar
2 large eggs
2 tsp vanilla bean paste
1½ cups (190 g) all-purpose flour
1 tsp freshly ground cardamom (from green pods)
½ tsp fine salt
2 tbsp instant espresso powder (or finely ground dark roast)
100 g white chocolate, roughly chopped
¾ cup (90 g) toasted pistachios, roughly chopped
Flaky sea salt for finishing
Steps
1. Brown the THC butter: cook until deep golden and nutty → cool 10 min.
2. Preheat 335 °F. Line 8×8 metal pan with parchment overhang.
3. Whisk browned THC butter + both sugars → add eggs one at a time → vanilla.
4. Sift flour, cardamom, salt, espresso powder → fold gently → fold in white chocolate and pistachios.
5. Spread evenly → sprinkle flaky salt on top → bake 24–28 minutes (center should barely jiggle).
6. Cool completely in pan (3+ hours) → lift out → cut 4×4 = 16 perfect squares.
Storage
Airtight tin → 10 days room temp
Fridge → 3 weeks
Freezer → 3 months
Dosing
400 mg ÷ 16 = 25 mg exact per blondie
Half blondie = sophisticated afternoon treat
Full blondie = warm cardamom hug that lasts all evening
Intense brown-butter depth, floral cardamom perfume, subtle coffee backbone, pops of creamy white chocolate and emerald pistachio.
These blondies disappear faster than regular brownies in any lineup.
Cut them small.
Hide four.
You’ll want them with your morning coffee tomorrow.