The only thing better than telling a friend “I’ll bring dessert?” Telling them: “I’ll bring pot brownies.” This edible is a classic for good reason—the intensity of chocolate both camouflages and complements the earthiness of cannabis. In this weed brownie recipe, thanks to Dutch-process cocoa powder, deeply toasted nuts, and a sprinkle of flaky sea salt, you might not taste the marijuana at all. If you bring these to a gathering, announce and label them accordingly so everyone knows what they’re getting into.
Ingredients
Makes 12 (8⅓ mg THC per piece)
½
½
⅔
1
1¼
2
1
1
2
⅔
Special Equipment
Preparation
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Step 1
Place a rack and an oven thermometer in middle of oven; preheat to 225°. Using your fingers, gently break up ½ g cannabis flower into raisin-size pieces and spread out in an even layer on a parchment-lined baking sheet. Bake, gently tossing every 10 minutes or so to avoid burning, until weed turns brownish green (indicating it has decarboxylated), 10–20 minutes if using old or lower-quality weed, 15–30 minutes for cured high-quality weed, or 45–60 minutes for anything recently harvested and still damp. Let cool on baking sheet. Increase oven temperature to 350°.
Step 2
Pour water into a medium saucepan to come about 2″ up sides. Place a medium heatproof mixing bowl over pot (bowl should not touch water) and set over medium-low heat. Heat ½ cup (1 stick) unsalted butter and 1 Tbsp. water until butter is melted. Crumble weed with your hands directly into butter. Discard parchment paper; reserve baking sheet. Reduce heat to low and cook, checking occasionally with an instant-read thermometer and adjusting heat as needed to ensure butter temperature does not exceed 190°, 1 hour.
Step 3
Meanwhile, spread out ⅔ cup coarsely chopped pecans or walnuts on reserved baking sheet and toast, tossing halfway through, until slightly darkened in color and fragrant, 8–10 minutes.
Step 4
Lightly coat an 8×8″ baking pan with nonstick vegetable oil spray or room-temperature unsalted butter, then line with parchment paper, leaving generous overhang on 2 sides. Lightly coat parchment with nonstick spray or butter.
Step 5
Pour cannabis-infused butter through a fine-mesh sieve into a large heatproof bowl. Immediately stir in 1 cup (84 g) Dutch-process cocoa powder followed by 1¼ cups (250 g) light brown sugar, 2 tsp. vanilla bean paste or vanilla extract, 1 tsp. instant espresso powder (if using), and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt with a rubber spatula. Add 2 large eggs, one at a time, whisking until incorporated after each addition. Continue to whisk vigorously until mixture is glossy, lightened in color, and slightly increased in volume. Stir in ⅔ cup (84 g) all-purpose flour, then pecans. Scrape batter into prepared baking pan; smooth surface. Sprinkle flaky sea salt over if desired.
Step 6
Bake brownies until set on top and a tester inserted into the center comes out with just a few moist crumbs attached, 25–28 minutes. Remove from oven and tap on stovetop a couple times to deflate slightly (this boosts their chewy-fudgy texture). Let cool 15 minutes, then chill until completely cool, about 45 minutes.
Step 7
Using parchment paper overhang, remove brownies from pan and cut into 16 pieces (about 6¼ mg THC per piece), 12 pieces (about 8⅓ mg THC per piece), or 9 pieces (about 11 mg THC per piece).
Do Ahead: Weed brownies can be baked 4 days ahead. Store tightly wrapped in a clearly labeled airtight container at room temperature, or freeze up to 1 month.
