Chocolate Stout THC Brownies
Decarboxylation
What you'll need:
- Cannabis flower (use 10 grams for approximately 10mg THC per brownie when cut into 16 pieces, assuming 15% THC flower strength—adjust based on your strain's lab test for accuracy)
- Oven
- Baking sheet
- Parchment paper
- Grinder
Steps:
1. Preheat oven to 240°F (115°C).
2. Break flower into small pieces, grind coarsely.
3. Spread evenly on parchment-lined baking sheet.
4. Bake 30-40 minutes, stir halfway.
5. Cool completely—it turns light brownish-green when ready.
Infusion (Canna-Butter)
What you'll need:
- Decarboxylated cannabis (from above)
- 1 cup (2 sticks) unsalted butter
- Double boiler or slow cooker
- Cheesecloth or fine strainer
Steps:
1. Melt butter on low heat.
2. Add decarboxylated cannabis.
3. Simmer 2-3 hours at 160-200°F, stir occasionally.
4. Cool slightly, strain through cheesecloth into container, squeeze gently.
5. Refrigerate until solid.
Recipe (makes 16 brownies)
Ingredients:
- 1 cup canna-butter (from above)
- 8 oz dark chocolate (70% cacao), chopped
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 1 cup stout beer (room temperature)
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp salt
- Optional: 1 cup chocolate chips
Steps:
1. Preheat oven to 350°F. Line 9x13 pan with parchment.
2. Melt canna-butter and chocolate together on low heat.
3. Whisk in sugars.
4. Add eggs one at a time.
5. Mix in stout.
6. Fold in flour, cocoa, salt.
7. Stir in chocolate chips if using.
8. Pour into pan.
9. Bake 25-30 minutes until fudgy center.
10. Cool completely before cutting into 16 pieces.
Each brownie contains approximately 10mg THC (based on 10g of 15% THC flower; actual potency varies—start with half a brownie and wait 2 hours).