When we went searching for the best pot brownie out there, we wanted to hear what our friends at The Cannabist had to say. The Denver Post’s cannabis division represents a new school of cannabis journalism, and the creator of this recipe boasts nearly 30 years of recipe development experience. We love these brownies because when topped with white chocolate, hazelnuts, fresh blueberries, raspberries and whipped cream, they’re absolutely delicious and anything but boring.
4 oz chocolate squares, unsweetened
½ C cannabutter
¼ C unsalted butter
2 C white sugar
¼ C unsweetened cocoa
2 tsp vanilla
½ tsp almond extract
1 C all-purpose flour
¼ tsp salt
⅔ C hazelnuts, chopped
⅔ C white chocolate, chopped
2 C sweetened whipped cream
1 C raspberries
1 C blueberries
Heat oven to 350˚F.
In a microwave safe bowl, melt the chocolate and butters.
Stir in the sugar and cocoa. Add the eggs and the extracts and combine well. Stir in the flour and salt.
Spread the thick batter as evenly as possible in a greased and parchment-covered 9” x 13” pan.
Top with the nuts and white chocolate.
Bake until set, about 25-30 minutes.
Serve topped with the fruit and whipped cream.
For The Cannabist’s orignal recipe visit:
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