Cannabis infused dishes are a great way to enjoy cannabis with a group of friends or alone with some leftovers. We have chosen our favorite Pot Brownie recipe that will not only impress your guests, but leave them wanting more, and more, and more . . . .
Remember, if you don't have time to follow this recipe or you want to try the good stuff before you cook, you can always purchase great edibles from us in our Nibbles Collection or any other collections that may fit into your lifestyle.
BIG MOON TIP: For best results, make cannabutter the day before you plan to cook with it.
The key ingredient in our recipes is cannabutter which is used as a substitute for standard butter. Below you will learn how to make cannabutter. You will then be able to create all the tasty dishes you want. Enjoy!
1 lb unsalted butter
1 cup water (add more water at any time if needed)
1 ounce of grounded BaeLeaf Bud (Use the grinder card included to shave the bud) The bud we provide you with is 3.5oz, measure accordingly.
Stove Top Method:
Add one cup of water and 1 lb of butter into a stock pot or sauce pan; let the butter melt and begin to simmer on low. Adding water helps to regulate the temperature and prevents the butter from scorching. As butter begins to melt, add in the ground BaeLeaf bud. Maintain low heat and let the mixture simmer for 2-3 hours, stirring occasionally. Make sure the mixture never comes to a full boil.
Slow Cooker Method (Our Personal Favorite):
Turn slow cooker onto low and add in 1 cup of water, 1 lb of unsalted butter, and 1 to 1 1/2 ounces of ground BaeLeaf bud. Cover slow cooker and let simmer on low for 8 to 24 hours, stirring occasionally. When it comes to infusing butter, the longer you let the cannabis product simmer, the more cannabinoids will be infused into the final product.
For Both Methods:
After simmering for your desired amount of time, pour the hot mixture into a glass, refrigerator-safe container, using a cheese cloth or fine mesh strainer to strain out all plant product from the butter mixture. Squeeze or press the plant material to get as much liquid off of the plant product as possible. Discard leftover plant material. Cover and refrigerate remaining liquid overnight or until the butter is fully hardened. Once hardened, the butter will separate from the water, allowing you to lift the now infused canna-butter from the water to use in your recipes. Discard remaining water after removing the hardened canna-butter. Let the canna-butter sit at room temperature to soften for use. Do not use a microwave to soften the butter.
1 cup sunflower seed butter (or almond or peanut butter)
1/3 cup maple syrup or honey
1 egg or flax egg (vegan)
2 tbsp cannabutter
1 tsp vanilla
1/3 cup cocao or cocoa powder
1/2 tsp baking soda
1. Preheat oven to 325° F.
2. Line an 8×8 inch pan with parchment paper.
3. In a large mixing bowl, beat together sunflower seed butter, maple syrup, egg/flax egg, cannabis infused coconut oil, and vanilla.
4. Whisk in cocao powder and baking soda.
5. Spread batter evenly in baking pan.
Bake for about 20 minutes at 325°F.
NOTE: Brownie wil be firm and spring back when you poke it with your finger.