STRAWBERRY CANNA-BROWNIES WITH PINK GLAZE
Recipe Info:
Prep time: 30 minutes
Cook time: 35 minutes
Servings: 16 squares
Terpene Pairing:
Myrcene and Limonene. The musky, earthy notes of Myrcene enhance the deep cocoa solids, while Limonene provides a citrusy top note that bridges the gap between the dark chocolate and the fresh strawberry glaze.
Dosage Information:
Total infusion: 1/2 cup infused unsalted butter.
Per serving: Approximately 10-15mg (dependent on the potency of the starting material).
Ingredients List:
1/2 cup infused unsalted butter, melted and cooled to 90 degrees Fahrenheit
1 cup organic cane sugar
2 large farm-fresh eggs, room temperature
1 teaspoon Madagascar bourbon vanilla extract
1/2 cup high-quality cocoa powder, Dutch-processed
1/2 cup all-purpose flour, sifted
1/4 teaspoon fleur de sel
1/2 cup fresh strawberry reduction (pureed and simmered by half)
1/2 cup freeze-dried strawberry powder (for glaze)
1 cup confectioners sugar (for glaze)
2 tablespoons heavy cream (for glaze)
Decarboxylation Instructions:
Preheat a laboratory-grade oven or standard convection oven to 240 degrees Fahrenheit. Break the botanical material into uniform pieces and spread evenly on a parchment-lined baking sheet. Heat for 40 minutes. The material should be fragrant and light brown. Cool completely before beginning the infusion process.
Infusion Instructions:
In a heavy-bottomed saucepan or double boiler, combine 1/2 cup of unsalted butter with the decarboxylated material. Maintain a steady temperature between 160 and 175 degrees Fahrenheit for 3 hours. Do not allow the mixture to boil, as excessive heat will degrade the desired compounds. Strain through a fine-mesh sieve lined with cheesecloth. Measure out exactly 1/2 cup for the recipe.
Preparation Instructions:
Preheat oven to 325 degrees Fahrenheit. Grease an 8x8 inch professional baking pan and line with parchment paper. In a large glass bowl, whisk the infused butter and cane sugar until fully integrated. Add eggs one at a time, whisking vigorously to create a shiny emulsion. Fold in the vanilla and strawberry reduction. Sift the cocoa powder, flour, and salt over the wet ingredients. Fold gently with a silicone spatula until no streaks of flour remain. Pour the batter into the prepared pan and smooth the surface. Bake for 30 to 35 minutes or until a skewer inserted into the center comes out with a few moist crumbs. While the brownies cool, whisk the confectioners sugar, strawberry powder, and heavy cream until a thick, pourable glaze forms. Apply the glaze only once the brownies have reached room temperature. Slice into 2-inch squares using a warmed knife for clean edges.
Chef Tips:
For the most vibrant pink glaze, use freeze-dried strawberry powder rather than fresh juice to avoid thinning the consistency too much. Ensure your eggs are at room temperature to prevent the infused butter from seizing during the emulsion stage.
Consume Responsibly.
Start Low, Go Slow.