STRAWBERRY CANNA-BROWNIES WITH PINK GLAZE
Recipe Info
Yield: 16 brownies
Prep time: 25 minutes
Bake time: 30 minutes
Difficulty: Intermediate
Infusion element: Decarboxylated cannabis flower or concentrate infused into butter
Terpene Pairing
Linalool and Terpinolene. The floral, lavender-like notes of Linalool beautifully enhance the sweet strawberry aroma, while the fresh, piney-herbal scent of Terpinolene provides a sophisticated contrast to the rich chocolate brownie base.
Dosage Information
Estimated dosage depends on the potency of your starting material. If using a flower with 20% THC, 1 gram contains 200mg. When infused into 1/2 cup of butter, and using 1/2 cup for this recipe, the entire batch contains 200mg. Each brownie will contain approximately 12.5mg of THC. Adjust according to your tolerance.
Ingredients List
Brownie Base:
1/2 cup unsalted canna-butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup fresh strawberries, finely diced
Pink Strawberry Glaze:
1 cup powdered sugar
2 tablespoons strawberry puree (strained)
1/2 teaspoon vanilla extract
1 tablespoon heavy cream (if needed for consistency)
Freeze-dried strawberry bits for garnish
Decarboxylation Instructions
Preheat your oven to 240 degrees Fahrenheit. Break your cannabis flower into small, uniform pieces and spread them in a single layer on a parchment-lined baking sheet. Cover tightly with aluminum foil to preserve terpenes. Bake for 30 to 40 minutes. Remove from the oven and let cool completely while covered.
Infusion Instructions
In a double boiler over low heat, combine 1/2 cup unsalted butter with your decarboxylated cannabis. Maintain a temperature between 160 and 180 degrees Fahrenheit. Simmer for 2 to 3 hours, ensuring the water level in the bottom pot remains consistent. Strain through a fine-mesh sieve lined with cheesecloth. Do not squeeze the cheesecloth to avoid excess chlorophyll. Allow to solidify before use.
Preparation Instructions
* Preheat oven to 350 degrees Fahrenheit. Grease an 8x8 inch square baking pan or line with parchment paper.
* In a large bowl, combine melted canna-butter and sugar. Stir in eggs and vanilla extract.
* Sift in cocoa powder, flour, salt, and baking powder. Fold the dry ingredients into the wet ingredients until just combined.
* Gently fold in the finely diced fresh strawberries.
* Spread the batter evenly into the prepared pan.
* Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs. Do not overbake.
* Allow the brownies to cool completely in the pan on a wire rack.
* For the glaze, whisk together powdered sugar, strawberry puree, and vanilla. If the glaze is too thick, add heavy cream one teaspoon at a time until it reaches a pourable consistency.
* Pour the glaze over the cooled brownies and spread evenly. Sprinkle with freeze-dried strawberry bits.
* Let the glaze set for at least 30 minutes before cutting into 16 squares.
Chef Tips
Pat the diced strawberries dry with a paper towel before folding them into the batter to prevent excess moisture from making the brownies soggy. For a more vibrant pink glaze without artificial dye, use a highly concentrated strawberry reduction instead of fresh puree.
Consume Responsibly.
Start Low, Go Slow.