Here a real easy way to make the best weed brownie. Not to “feed” your marijuana addiction, but, hey, edible is good. First, there are some options to consider.
What to use?
Some people use stems, leaves, and other throwaways for edibles. But, the better the stuff you start with, the better the product and results. So go ahead and use some decent bud.
Oil vs. Butter
Lots of weed brownie recipes call for butter. The problem is that butter burns at a lower temperature than oil. You can make butter at a pretty low temperature if you want to try it, but it takes a long time on the stove to get a good extraction, so you risk burning the butter and ruining the taste of your recipe. Also, butter is high in saturated fat, and the 420 lifestyle is all about health, right? Right?
Oil is a lot more stable and easier to work with, so it’s a lot more idiot-proof than butter. It can also be used in brownies, so especially if this is the first time you’re trying this, just go with the oil. Use a vegetable oil like canola, safflower, etc. They are very stable and easy to use. Don’t use olive oil.
How much weed should I use?
“Season according to taste”, as recipes say. The more weed and the less oil you use, the more concentrated your oil will be. But don’t go crazy, because you can only extract so much. After that, you’ll probably be leaving too many “nutrients” in your plant instead of the oil. For starters, try about 5g (less than ¼ oz) per 1/3 cup of oil, and see how you like it.
To grind or not to grind:
Some people claim that there is no need to grind because the leaves will be strained out anyway. But here’s the thing. More of the plant will be exposed to the oil with a smaller grind. So grind away. Grind as small as you can without making a powder that is too small to strain through a fine-mesh sieve.
Now, let’s get to the recipe. The first thing you need to do is make your oil. Weigh out your weed and measure your oil. Use as much oil as your recipe calls for. Use a little extra, actually, because you will lose volume when you’re straining it.
Grind your weed to a coarse powder. Add the oil to a skillet. Put the skillet on the stove over medium-low. Add the weed and stir. Let the oil simmer for at least 30 minutes, or until it turns brown, stirring occasionally. If the oil starts to spatter, turn down the heat. If the oil is not changing color, turn the heat up a bit.
Use a fine-mesh sieve to strain it. You can use the cone-shaped strainer kind, or buy a gold wire coffee filter. Repeat until the plant is gone and you have the pure brown oil. Don’t skip the straining part. If you do the extraction correctly, leaving the plant bits in won’t add to your high, it will just make nasty brownies.
Weed Brownie Recipe
Now you are ready to cook. Any store-bought brownie mix is fine, using your pot oil. Or you can use this recipe for homemade weed brownies:
- 2 eggs
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1/3 cup pot oil
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- ¾ cup flour
Directions: Preheat the oven to 350. In a medium bowl, whisk eggs and sugar. Stir in cocoa powder and oil. Mix thoroughly so the pot will be evenly distributed. Stir in vanilla, salt, baking powder, and flour until evenly mixed. Grease an 8” x 8” baking pan, and pour in the batter. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before cutting.
Don’t get impatient and eat another one after a few minutes. It will take 30-40 minutes before it kicks in. When you get the munchies, remember to eat something else instead of polishing off the rest of the brownies! Bon appétit. Share your epic weed brownie and the weed brownie recipe with your friends