aisach
Active Member
These are killer brownies.
I've added conversions for substitutions.
Double Chocolate Fudge Mint Canna Brownies
Do you like Thin Mint Girl Scout Cookies?
Ingredients:
Baking spray
2 ounces unsweetened chocolate (or 6T cocoa powder + 2 T canna butter)
1/3 bag semi-sweet chocolate chips (1/2 - 2/3 cup)
8 Andes mints, chopped
8 tablespoons canna butter, softened
1 cup sugar
2 lg eggs
1/4 teaspoon mint extract
3/4 cups all-purpose flour (or ½ c cake flour + ¼ c flour)
¼ c sugar (optional for dark chocolate lovers)
1 tablespoon canna butter
1 ounce bittersweet chocolate, chopped fine (or 3T cocoa powder + 1T canna butter)
1/3 bag semi-sweet chocolate chips (1/2 - 2/3 cup)
25 whole Andes mints
10 Andes mints, minced
Directions
Preheat the oven to 325 degrees F. Spray a 9x11 pan generously with baking spray.
Melt the 2 oz unsweetened chocolate in a bowl in the microwave for 30 seconds at a time. Stir in semi-sweet chips, and 8 mints until melted. Let cool slightly.
Cream 8 tablespoons of canna butter with 1c sugar. Beat in the eggs one at a time. With the mixer on low, drizzle in the cooled chocolate mixture slowly, mixing until it's combined. Add the flour and mix thoroughly. Scrape the sides of the bowl with a rubber spatula, add the mint extract and mix.
Using a spatula spread the batter evenly in pan. Bake 9x11 for 20-25 min.
Use the double boiler method. Melt 1/4c sugar and 1T canna butter in the bowl. Then stir in the 25 to 30 mints, the chopped bittersweet chocolate, and the remaining chocolate chips. If mixture seizes up, add a tablespoon of milk or cream until fluidity returns.
Spread icing evenly onto cooling brownie. Chop the remaining mints and sprinkle them on top of the icing.
Chill in refrigerator. Cut into doses.
Canna butter = 8T = 32t = 32 pieces = 1 dose each
20 piece cut = 1.5 doses each
Canna butter = 1 oz premium weed, per 1 lb unsalted butter.
I've added conversions for substitutions.
Double Chocolate Fudge Mint Canna Brownies
Do you like Thin Mint Girl Scout Cookies?
Ingredients:
Baking spray
2 ounces unsweetened chocolate (or 6T cocoa powder + 2 T canna butter)
1/3 bag semi-sweet chocolate chips (1/2 - 2/3 cup)
8 Andes mints, chopped
8 tablespoons canna butter, softened
1 cup sugar
2 lg eggs
1/4 teaspoon mint extract
3/4 cups all-purpose flour (or ½ c cake flour + ¼ c flour)
¼ c sugar (optional for dark chocolate lovers)
1 tablespoon canna butter
1 ounce bittersweet chocolate, chopped fine (or 3T cocoa powder + 1T canna butter)
1/3 bag semi-sweet chocolate chips (1/2 - 2/3 cup)
25 whole Andes mints
10 Andes mints, minced
Directions
Preheat the oven to 325 degrees F. Spray a 9x11 pan generously with baking spray.
Melt the 2 oz unsweetened chocolate in a bowl in the microwave for 30 seconds at a time. Stir in semi-sweet chips, and 8 mints until melted. Let cool slightly.
Cream 8 tablespoons of canna butter with 1c sugar. Beat in the eggs one at a time. With the mixer on low, drizzle in the cooled chocolate mixture slowly, mixing until it's combined. Add the flour and mix thoroughly. Scrape the sides of the bowl with a rubber spatula, add the mint extract and mix.
Using a spatula spread the batter evenly in pan. Bake 9x11 for 20-25 min.
Use the double boiler method. Melt 1/4c sugar and 1T canna butter in the bowl. Then stir in the 25 to 30 mints, the chopped bittersweet chocolate, and the remaining chocolate chips. If mixture seizes up, add a tablespoon of milk or cream until fluidity returns.
Spread icing evenly onto cooling brownie. Chop the remaining mints and sprinkle them on top of the icing.
Chill in refrigerator. Cut into doses.
Canna butter = 8T = 32t = 32 pieces = 1 dose each
20 piece cut = 1.5 doses each
Canna butter = 1 oz premium weed, per 1 lb unsalted butter.
