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THE BEST Canna-brownies EVER!


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9 replies to this topic

#1 Starphish

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Posted 12 November 2007 - 08:53 AM

Getting lots of compliments on this recipe, so I thought I'd share it will all my pothead friends. It's real esay and fun and most of all REWARDING!! Gives new meaning to "the joy of baking"!

Special thanks to VertDur and GrandPoobah for the canna cooking advice! ;\)

Enjoy!

Jessea's Canna-Brownies

Canna margarine
½ cup non-hydrogenated margarine, I use PC Celeb
4 grams finely ground bud

Melt the margarine in the microwave or on stove top to no more than 210 degrees C. Use a candy thermometer if you can to be more precise. Remove from heat and sti in the ground bud. I have a warming burner on my stove so I turned it on and let the pyrex measuring cup sit on a stainless trivet over the warming burner for about 3 hours. After letting it cool I strained it through cheesecloth, but a fine strainer or pantyhose would do the trick. Squeeze all he glorious goodness out of it and toss the rest. You will now have slightly under the ½ cup you started with. Top it back up and proceed with the recipe as follows:

Brownies
½ cup canna margarine
½ cup unsweetened cocoa
1 cup sugar
2 eggs
2 tsp vanilla
½ cup flour
¼ teaspoon salt
1 –2 cups mini chocolate chips

1. Preheat oven to 250 degrees.
2. Grease an 8 inch square pan or line with foil.
3. In a medium bowl combine canna margarine and cocoa and stir until cocoa is dissolved.
4. Add sugar and mix well.
5. Add eggs one at a time and stir until well combined.
6. Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).
7. Fold in chocolate chips
8. Spread in pan and bake for approximately 45 minutes.
9. DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
Keep in an airtight container.

"As usual, there is a great woman behind every idiot." - John Lennon

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#2 GrandPoobah

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Posted 12 November 2007 - 11:02 AM

airtight container lol.........eat them all
brownies that give you munchies go fast

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#3 RICK ROSS

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Posted 12 November 2007 - 01:12 PM

The other week I made cannabutter with over 30g worth of buds, I ended up using the butter and discarding the weed that was a little buttery. Anyways, I ended up with a strong body buzz that lasted for 4-5 hours. I ate 5/16 brownies that were made aswell....normal?


#4 TokinJ

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Posted 12 November 2007 - 04:24 PM

5 out of 16? Sounds like the bud might of not been that potent. Speaking from personal experience 1 or 2 brownies should be more than adequate if they're highly potent.

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#5 ldiddyzoe

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Posted 14 November 2007 - 10:35 AM

Phishy the brownies kicked ass. Thanks for sharing the recipe with everyone. I can't wait until I make them again!


#6 blazed420

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Posted 14 November 2007 - 04:53 PM

What grade bud did you use Im thinking about making a batch with some mid grade outdoor.

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#7 Starphish

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Posted 14 November 2007 - 05:58 PM

My first batch was mid grade, second batch I used slightly more (6g) because it was relatively low grade outdoor.

The second batch absolutely kicked my ass!! \:D

Enjoy!
Starphish

"As usual, there is a great woman behind every idiot." - John Lennon

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Join the Council of Canadians today! http://www.canadians.org

#8 trichy

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Posted 17 November 2007 - 08:01 AM

I'm makin' some now....used canna butter made from trim.


#9 Starphish

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Posted 17 November 2007 - 10:03 AM

Hmmm cant edit my original post for some reason...

Just wanted to mention that although I say to adjust temp/time, don't allow the temp to go much higher than the 250C. High temp kills the THC thus less or (heaven forbid) no buzz.

Yuuum, enjoy!

"As usual, there is a great woman behind every idiot." - John Lennon

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Join the Council of Canadians today! http://www.canadians.org

#10 toky_oh

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Posted 30 November 2007 - 11:59 PM

I just made some cannabudder with low/mid grade stuff (early harvest I'm told, so I guess that's low grade) that I ran over my little kief screen first. I put 14g of that in the slow cooker with 1 lb of butter and a couple cups of water. I stir whenever I think of it. Anything you make with the butter gets your ripped and it's a pretty racy high. A real chest pounder. hehehehe. Lasts for 4+ hours, every time.



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