Fudgy Cannabutter Brownies
Dense, fudgy brownies with a crackled top and flaky sea salt. The most approachable cannabis baked good — and one of the best.
Potency
Uses ½ cup cannabutter. With standard cannabutter (1.8 mg/ml), each brownie contains approximately 10 mg THC. Calculate your exact potency using the kitchen calculator.
Open potency calculator →
Equipment
- 8×8 inch baking pan
- Medium saucepan
- Mixing bowls
- Whisk
Ingredients
- cannabutter½ cup (8 tbsp)
- granulated sugar1 cup (200g)
- eggs2 large
- vanilla extract1 tsp
- unsweetened cocoa powder⅓ cup (35g)
- all-purpose flour½ cup (65g)
- salt¼ tsp
- baking powder¼ tsp
- flaky sea salt½ tsp
For topping
Instructions
- 1
Preheat oven to 350°F (175°C). Grease an 8×8 inch pan and line with parchment paper.
- 2
Melt cannabutter in a saucepan over low heat. Remove from heat and stir in sugar until combined.
- 3
Add eggs and vanilla, beating with a whisk until the mixture becomes glossy — about 1 minute.
- 4
Stir in cocoa powder, flour, salt, and baking powder until just combined. Do not overmix.
- 5
Pour batter into the prepared pan and spread evenly. Sprinkle flaky sea salt over the top.
- 6
Bake 25–30 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). The center should look slightly underdone — it firms up as it cools.
- 7
Cool completely in the pan before cutting. Cut into 16 equal squares.
Notes & Storage
- Label clearly and store separately from regular baked goods.
- Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
- For cleaner cuts, refrigerate brownies for 1 hour before slicing.
- Never substitute regular butter 1:1 with cannabutter across a whole batch — dilute with regular butter to control potency.
Edibles take 30–120 minutes to take effect. Label all infused food clearly and store away from children. Not medical advice.