My brownie recipe is from a 1957 Betty Crocker cookbook. Old school, from scratch and awesome. It calls for shortening.
Ingredients List
2 ounces unsweetened bakers chocolate
1/3 cup of cannabis infused shortening
1 cup sugar
2 eggs
3/4 cup sifted all purpose flour
1/2 tsp baking powder
1/2 tsp salt
I like to make large batches of medicated shortening and store it in the freezer.
To make the infused shortening:
1) I preheat the oven to 250F.
2) In an oven safe pan I take the shortening (I usually use a whole bucket of crisco to make large batches) and preheat it to 250F using a candy thermometer.
3) I then add the cannabis to the shortening and stir to mix evenly. I never add so much cannabis that the shortening cant saturate it all but I like it strong so I use a lot. One can always cut the amount called for with plain shortening if you wanna make it less strong.
4) Once mixed at 250 on the stove I place it in the oven for about 30 minutes.
5) I then take the pan of shortening / cannabis and cool it down some with a cold water bath to stop decarb and make it easier to handle but not so cool that it thickens.
6) I take a properly sized pyrex bowl and use rubber bands to hold a piece of cheese cloth over the bowl as a screen for any plant material.
7) I then pour the shortening / cannabis mixture into my fruit / wine press so I can reclaim all the oil possible. See image below, snagged it on Amazon. This greatly improves the amount of medicated oil that can be reclaimed from the plant material.
Using the press (clamping it to the table top helps a lot when cranking the pressure up) I squeeze all the oil out of the cannabis mixture into the storage bowl. I advise a hose clamp on the output tube on the press to prevent it from expanding with the warmth and slipping off the press.
Now you have decarboxylated medicated cannabis shortening that can be stored for future use. Be sure to cool to room temperature before using in the brownie mix.
To make the Canna Brownies:
1) Preheat Oven to 350 F
2) Using a
double boiler I melt 2 ounces of unsweetened bakers chocolate (Ghirardelli is the best IMO) with the 1/3 cup of medicated shortening.
3) While the chocolate melts I mix another bowl with 1 cup sugar and 2 eggs and blend well.
4) In a mixing bowl place 3/4 cup sifted all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt.
5) Gradually trickle the chocolate/shortening mixture to the egg / shortening mixture while stirring to prevent cooking the eggs.
6) Add the chocolate / shortening / egg / sugar mixture to the mixing bowl with the flour, baking powder and salt mixture and stir. (one may add walnuts as desired at this stage)
7) Pour into a greased 9x9 baking pan (can grease with medicated shortening if you want a little extra kick).
Bake at 350 for 30 - 35 minutes, use the toothpick test to make sure its done, don't overcook. Top should have a dull crust.
9) Let cool, cut into 16 brownies. One can wrap in parchment and then saran wrap to store in the freezer for long shelf life.
I have made them so strong that one brownie can knock one out if using a strain with couch lock potential. With good sativas I make them really strong and they provide an UP functional but very high buzz that lasts a long time so you can be more active.
Note: One may always cut a strong shortening mix using plain shortening to reduce potency when measuring the 1/3 cup of shortening.
Note: Using fruity strains a little of the fruity flavor comes through in the brownies making them taste awesome.
If done right the brownies don't taste like hay, they taste awesome.
Good luck and enjoy!!!
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