Every year the same PSA comes out about cannabis edibles and Halloween candy warning parents to check their kids candy for infused-treats. The funny thing is most cannabis consumers can agree that they’d never give edibles out to trick-or-treaters, edibles are super expensive! If you are looking for a low-cost way to upgrade your Halloween festivities this year weed brownies are a hit.
When searching for brownie recipes on Pinterest the funniest thing I noticed was that most brownie recipes don’t call for butter. When making weed brownies butter is essential to making your brownies infused. After some search I settled on this recipe that turned out to be an OG recipe for brownies; cakey, moist and just the right amount of weed. I used canna-butter by Sweet Grass Kitchen to infuse my Halloween Brownies.
I had a really fun time making these brownies for a Halloween party. There are many ways to make canna-butter including infusing your own, but for those who don’t have the time or equipment, and if you are in Colorado you could use Sweet Grass Kitchen’s canna-butter. I love using this canna-butter because it’s already infused and measured out into 10 perfectly dosed 10mg pieces. Since I’m a light weight and worry about dosing others I tent to tread on the light side of dosing sticking to 30mg for this recipe. I compensated the rest of the butter called for in the recipe with unsalted butter and it turned out great!
Everyone at the Halloween party enjoyed the 2.5 mg brownie pieces without getting too high giving them a nice even buzz throughout the night! I even enjoyed one the next night and felt a lovely high for my yoga practice really connecting and sinking in deep on All Hallows’ Eve.
I hope you enjoy these Halloween Weed Brownies! Check out the reel on IG for more details. Special thanks to LivWell Cannabis and Sweet Grass Kitchen for the canna-butter.
1cup flour (sifted)
1/2cupunsweetened cocoa powder (sifted)
1and 1/2 sticks Canna-butter *can cut recipe with regular unsalted butter for dosing
1and 1/2 cups granulated sugar, divided (sifted)
2large eggs plus 1 egg yolk
3/4cup chocolate chips
Optional Ghost Decorations
Original recipe posted by Country Living:
1 1/4 tsp.unflavored gelatin (part of 1 envelope)
1/2 cup granulated sugar
Store-bought black piping frosting
Instructions for Baking Weed Brownies:
Preheat oven to 350 degrees (F). Spray a 8×8-inch baking pan lightly with non-stick baking spray and set aside.
In a large bowl, sift together the flour, baking powder, salt, and cocoa powder. Set aside.
In a medium saucepan, combine the canna-butter, oil, and 1/2 cup of the sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat.
In a large mixing bowl, combine the eggs and remaining sugar. Whisk until well combined, about 30 seconds.
Slowly, pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined.
Add in the dry ingredients and chocolate chips and, using a rubber spatula, slowly stir until just combined. *Do not over mix! Stop staring when you see the last trace of dry ingredients. Over mixing will give you cakey brownies.
Scrape the batter into the prepared pan and smooth the top.
Bake for 30 minutes, or until the edges are firm and the top is shiny and slightly cracked.
Place pan on a cooling rack and cool completely before slicing
Ghost Decorating Instructions:
If you are looking to really make your weed brownies shine I recommend this fun ghost brownie decoration. What I realized after making the decor is that you could totally just buy some Marshmallow fluff and decorate the ghosts that way, but if you are feeling super DIY try this out.
Sprinkle gelatin over 1/4 cup cold water in a bowl to soften.
Combine sugar and 1/4 cup water in a small saucepan. Cook over medium-high heat, stirring, until sugar is dissolved, 1 to 2 minutes. When water comes to a boil, stop stirring, and wash down sides of the pan to remove any undissolved sugar and prevent crystals from forming. Boil until the temperature reaches 238°F on a candy thermometer, 4 to 6 minutes.
Add sugar mixture to gelatin. Whisk with an electric mixer on medium speed for 3 minutes. Increase speed to high and whisk until soft peaks form, 8 to 10 minutes. Transfer marshmallow to a heavy-duty zip-top bag with a small hole cut in one corner.
Immediately pipe ghost shapes on brownies. Let dry 1 hour. Pipe black frosting eyes and mouths. Brownies can be stored in an airtight container for 1 day.