This recipe uses BUD BUTTER / CANNABUTTER
- 2 tbsp. cannabutter
- 1 + 2 tbsp. stick unsalted organic butter
- 4 ounces bittersweet chocolate (Ghirardelli or Baker's chocolate work great!)
- 3 (room temp) eggs
- 1 ½ cups white sugar
- ½ cup cane sugar
- 1 tsp ground Italian espresso
- Pinch of salt
- 1 tsp (good quality) vanilla
- 1 cup all-purpose flour
- Preheat oven to 350°F (177°C)
- Lightly grease and line with aluminum foil 13 x 9 inch brownie pan
- Take out eggs, butter, and cannabutter and allow to come to room temp for half hour prior to making recipe
- Melt chocolate, over low-medium heat in double boiler, until almost all chocolate is melted.
- Take chocolate off heat and slowly add unsalted butter. After each addition whisk to incorporate.
- Once butter and chocolate are melted add sugar. Whisk until sugar has completely dissolved into chocolate mixture.
- Add pinch of salt, vanilla, eggs and cannabutter. Whisk for two minutes on low or by hand.
- Switch to a spatula and blend in flour until completely incorporated.
- OPTION: Stir in ½ cup chopped/toasted peanuts at this point
- Transfer batter to greased and lined 13 x 9 inch brownie pan and bake for 35 – 40 minutes (test with toothpick- toothpick should come out almost clean)
- IMPORTANT - DON'T OVERBAKE!!
- Cool brownies in pan for at least half hour
- *chef's suggestion: cool in pan over night in refrigerator, and allow to come to room temp before cutting
- Cut into 24 equal pieces