Pot Brownies Food

HOW TO MAKE WEED BROWNIES

Steps:

• 1. Preheat oven to 350˚F. Butter a 9" x 13" baking pan; set aside.
• 2. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs on low speed. Add cannaoil and sugar, beating for 10 minutes.
• 3. Meanwhile, sift together flour, cocoa, baking powder, and salt. Gradually add egg mixture, beating just until combined. Stir in pecans and vanilla.
• 4. Pour batter into prepared baking dish. Bake until edges just start to pull away from pan, about 35 minutes. Transfer to a wire rack to cool. Spread icing over brownies; allow to set before serving.
• 5. Icing Directions: In the bowl of an electric mixer fitted with the paddle attachment, beat 1 large egg with 1 cup confectioners' sugar on low speed. With mixer running, add another 1/2 cup confectioners' sugar and 2 tsp cocoa powder into egg mixture; mix well. Add remaining 1 cup confectioners' sugar, 1 tsp pure vanilla extract, and 2 tbsp melted butter (use cannabutter if greater potency is desired); beat to combine.

FUDGY ONE-POT BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Generously butter a 13-by-9-inch baking pan or spray it with nonstick cooking spray.
• Place the butter and chocolate in a medium-size saucepan over low heat and let melt together, stirring until smooth. Remove the saucepan from the heat and stir in the cocoa powder, sugar, and salt, then blend in the vanilla. Beat in the eggs one at a time, stirring to mix quickly so they don't have a chance to cook at all before they are blended in. Blend in the flour.
• Scrape the thick batter into the prepared baking pan and smooth the top with a spatula. Bake until the edges just begin to pull away from the sides of the pan and a wooden skewer or toothpick inserted into the middle comes out clean, 25 to 30 minutes.
• Let the brownies cool in the pan on a wire rack. When completely cool, cut them into 12 or 24 squares.