Triple Chocolate Threat Brownies
(50 mg THC each · 12 brownies · 600 mg total batch)
Fudgy center, crackly top, three kinds of chocolate, sea-salt finish. The brownie that ruins all other brownies.
Decarboxylation
3.0 g flower @ 22–25 % THC (or 1.5 g good kief)
240 °F for 40 minutes in sealed mason jar → ~600 mg usable THC
Infusion
¾ cup (170 g) unsalted butter + ½ tsp liquid sunflower lecithin
Melt to 170 °F → add decarbed flower → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 600 mg THC butter
Brownie Ingredients
All 600 mg THC butter, melted and cooled slightly
200 g 70 % dark chocolate, chopped
1½ cups (300 g) granulated sugar
4 large eggs
1 tsp vanilla bean paste
¾ cup (95 g) all-purpose flour
⅓ cup (30 g) Dutch-process cocoa powder
½ tsp fine salt
100 g milk chocolate chunks
100 g white chocolate chunks
Flaky sea salt for topping
Steps
1. Preheat 335 °F (not 350). Line 8×8 metal pan with parchment overhang.
2. Melt dark chocolate + THC butter together until smooth → cool to room temp.
3. Whisk sugar + eggs + vanilla 2 full minutes until pale and ribbon-y.
4. Fold chocolate mixture into egg mixture.
5. Sift flour, cocoa, salt → fold gently just until combined → fold in milk & white chunks.
6. Pour into pan → bang once to release bubbles → top with extra chunks and flaky salt.
7. Bake 28–32 minutes – center should still jiggle slightly (carry-over cooking will set it fudgy).
8. Cool completely in pan (3+ hours, or overnight for cleanest cuts).
9. Lift out → cut 3×4 = 12 perfect squares.
Storage
Airtight tin → 10 days room temp
Fridge → 3 weeks
Freezer → 6 months
Dosing
600 mg ÷ 12 = 50 mg exact per brownie
Half brownie = strong
Full brownie = couch becomes your new address
Rich, glossy crackle top. Molten pockets of milk and white chocolate. Deep cocoa intensity. Pinch of salt that makes you moan.
These are the “I only need one” brownies that somehow disappear in 24 hours.
Cut them small.
Hide three.
You’ve been warned.