Richard Drysift
Well-Known Member
I usually don’t dig on edibles too much because I never found them to work very well for me. That is until I tried these double chocolate muffins the hippies in the next tent over were selling at a festival some years ago. Literally put me on my ass; ended up falling asleep mid afternoon on an inflatable couch. Woke up to realize I had missed half of Slightly Stoopid’s set but anyway I had to ask them how they were made. The answer was simple: choose a potent strain, be sure to decarb, and use coconut oil for infusion.
When I say I like potent edibles I mean I like em so so heady a 1”x1” square puts you behind your eyes. I’ve never found a gummy that strong; not that they exist but around here at the moment all you can find without a med card is those semi-legal delta-9 sugary edibles. You are never sure they are actually working or if it’s just a placebo effect.
Anyway I found this recipe and I gotta tell ya even though pot brownies have been done a thousand times this is a tried and true classic. There’s a reason why it’s so popular. The taste of the canna coconut oil is complimented by the cocoa and chocolate. These are not super sweet and not meant to be. They are medicinal yet flavorful. You know once you take a bite you are gonna be really stoned later on. I will post the full recipe and my own decarb and dosing methods here but this is a link to the original recipe if you’d rather get it from the source:
www.cannabischeri.com
To decarb/infuse the oil you will need:
Oz of weed/trims
1 cup of coconut oil
Slow cooker
Mason jar
For the brownies you will need:
1/2 cup cannabis infused coconut oil
4 1/2 Oz unsweetened baker’s chocolate
3/4 cup flour
3/4 tsp salt
2 tblspn cocoa powder
1 cup brown sugar
3 large eggs
1/2 tsp vanilla extract
To begin you’ll need at least an OZ of your favorite strain. A mixture of dried buds and trim is typically what I use. I tend to use mostly just the bottom nugs/larf that are not dense enough to bother jar curing. Grind up the weed with scissors in a bowl and lay it all out on a cookie sheet or Pyrex dish covered with foil. I like using my toaster oven for decarboxilization because it holds temps well and gets hot fast. Decarb your weed at 235 deg F for 35 mins. If after that your weed isn’t fully decarbed (you’ll see the buds turn brownish) give it another 15 mins at 240. This is a crucial step; cannot be avoided.
Once your weed is decarbed place it in a clean mason jar and add just enough melted coconut oil as you need to fully cover the weed. Melt the coconut oil in the microwave for like 10 secs or so until it’s liquid. Pour it into the jar to cover the weed and seal the jar with a lid and ring. Leave some room inside the jar for heat expansion. Lay the jar sideways in a slow cooker and fill with water until it floats. Set the slow cooker on high for 10 hours; maybe that’s overkill but that’s the way I’ve always done it.
After 10 hrs or so turn off the heat & allow the oil to cool to room temp. Take the lid off the jar and strain the plant material using a metal strainer or cheese cloth. Squeeze every drop of oil you can from the spent weed. Try to get all them goodies. I just push a big metal spoon against the side of the strainer until it’s dry. Return oil to the jar to see if there’s any weed chunks; strain it again if you missed any. Now you are ready to bake….
To start the brownie batter dump about half (1/2 cup) of the oil you just made into a small sauce pan. Set very low heat. Save the other half cup of infused oil for another batch or different recipe. Stir in the bakers chocolate and then the brown sugar while the canna oil is still warm. Turn off heat once smooth.
Next prepare the other dry ingredients in a stand mixer or bowl: Flour, salt, & cocoa. Mix em up good. Then beat in the eggs. Finally add the infused oil/chocolate to the mix. Stir until smooth.
Preheat oven to 350 deg F. Prepare a 9x9 square pan by greasing with crisco, butter, or just use more canna coconut oil. I like to line the pan with foil first for easy cleaning and transfer to a cutting board later on. Pour in the batter mixture and set it evenly. Bake for 25-30 mins. When an inserted toothpick pulls out clean the brownies are done. Cut into 1” squares; I wrap them individually and freeze the extras. Makes 18 servings. Thanks for checking meowt yo; hope you enjoyed this recipe. Peace
When I say I like potent edibles I mean I like em so so heady a 1”x1” square puts you behind your eyes. I’ve never found a gummy that strong; not that they exist but around here at the moment all you can find without a med card is those semi-legal delta-9 sugary edibles. You are never sure they are actually working or if it’s just a placebo effect.
Anyway I found this recipe and I gotta tell ya even though pot brownies have been done a thousand times this is a tried and true classic. There’s a reason why it’s so popular. The taste of the canna coconut oil is complimented by the cocoa and chocolate. These are not super sweet and not meant to be. They are medicinal yet flavorful. You know once you take a bite you are gonna be really stoned later on. I will post the full recipe and my own decarb and dosing methods here but this is a link to the original recipe if you’d rather get it from the source:
Best Coconut Oil Cannabis Brownies Recipe
This Coconut Oil Cannabis Brownies recipe replaces traditional butter with infused coconut oil for great flavor and superiod health benefits.
www.cannabischeri.com
To decarb/infuse the oil you will need:
Oz of weed/trims
1 cup of coconut oil
Slow cooker
Mason jar
For the brownies you will need:
1/2 cup cannabis infused coconut oil
4 1/2 Oz unsweetened baker’s chocolate
3/4 cup flour
3/4 tsp salt
2 tblspn cocoa powder
1 cup brown sugar
3 large eggs
1/2 tsp vanilla extract
To begin you’ll need at least an OZ of your favorite strain. A mixture of dried buds and trim is typically what I use. I tend to use mostly just the bottom nugs/larf that are not dense enough to bother jar curing. Grind up the weed with scissors in a bowl and lay it all out on a cookie sheet or Pyrex dish covered with foil. I like using my toaster oven for decarboxilization because it holds temps well and gets hot fast. Decarb your weed at 235 deg F for 35 mins. If after that your weed isn’t fully decarbed (you’ll see the buds turn brownish) give it another 15 mins at 240. This is a crucial step; cannot be avoided.
Once your weed is decarbed place it in a clean mason jar and add just enough melted coconut oil as you need to fully cover the weed. Melt the coconut oil in the microwave for like 10 secs or so until it’s liquid. Pour it into the jar to cover the weed and seal the jar with a lid and ring. Leave some room inside the jar for heat expansion. Lay the jar sideways in a slow cooker and fill with water until it floats. Set the slow cooker on high for 10 hours; maybe that’s overkill but that’s the way I’ve always done it.
After 10 hrs or so turn off the heat & allow the oil to cool to room temp. Take the lid off the jar and strain the plant material using a metal strainer or cheese cloth. Squeeze every drop of oil you can from the spent weed. Try to get all them goodies. I just push a big metal spoon against the side of the strainer until it’s dry. Return oil to the jar to see if there’s any weed chunks; strain it again if you missed any. Now you are ready to bake….
To start the brownie batter dump about half (1/2 cup) of the oil you just made into a small sauce pan. Set very low heat. Save the other half cup of infused oil for another batch or different recipe. Stir in the bakers chocolate and then the brown sugar while the canna oil is still warm. Turn off heat once smooth.
Next prepare the other dry ingredients in a stand mixer or bowl: Flour, salt, & cocoa. Mix em up good. Then beat in the eggs. Finally add the infused oil/chocolate to the mix. Stir until smooth.
Preheat oven to 350 deg F. Prepare a 9x9 square pan by greasing with crisco, butter, or just use more canna coconut oil. I like to line the pan with foil first for easy cleaning and transfer to a cutting board later on. Pour in the batter mixture and set it evenly. Bake for 25-30 mins. When an inserted toothpick pulls out clean the brownies are done. Cut into 1” squares; I wrap them individually and freeze the extras. Makes 18 servings. Thanks for checking meowt yo; hope you enjoyed this recipe. Peace
