Classic Chocolate Pot Brownies

Nothing says weed infused edibles better than the classic chocolate brownie. Stick sweet and utterly delicious, this is our recipe for these pot infused squares of joy!






100g dark chocolate
200g regular (unmedicated and unsalted) butter + 100g canna butter
400g sugar
50g cocoa powder or hot chocolate
3 eggs
2 teaspoons vanilla essence
½ teaspoon almond essence
200g standard flour
Pinch salt
200g chopped hazelnuts or unsalted peanuts (optional)
225g white chocolate, chopped (optional)

If necessary preheat your oven to 180C/gas mark 4.

Melt the chocolate and the butters.  The easiest way to do this is to put the chocolate in a small ultimatebrownies_eggsbowl and then either put this in a larger bowl of water and microwave or put it in a saucepan and heat it on the hob.  The butters can be easily melted in either a microwave or on a hob.
Then combine the chocolate and butters, add the sugar, eggs and extracts and mix well.  Then stir in the flour until you get a thick batter, if you overdo it, just add a little milk to thin (or melt some more regular butter and add).  Once you have the texture you want, add a pinch of salt and mix again.

Cover a baking pan with greaseproof paper and then spread the batter over the top.  Add the white chocolate and nuts if using and bake for around 25 to 30 minutes or until a knife comes out clean.

Finally - try not to eat the whole batch in a single sitting!

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