Recipe uses a 12″ x 17″ sheet pan and makes about 24 squares.
Ingredients:
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon turmeric powder
1 ounce marijuana, dried
2 cups unsalted butter
4 cups bittersweet chocolate, 66% cacao, roughly chopped
1 cup unsweetened chocolate, roughly chopped
1 cup very ripe banana, peeled
7 large eggs
12 cups sugar
1 tablespoon rum
2 teaspoons salt
1 cup walnuts, toasted and lightly chopped
1 cups semi-sweet chocolate chips
Pot Prep:
For maximum potency, take fresh pot and microwave in oven for 10 seconds 4-5 times, turning it around each time, until pot is dry when you pinch it with your fingers.
Cooking Instructions:
Preheat oven to 350 degrees.
Sift together flour, baking powder and turmeric, then set aside.
Melt together butter and marijuana in heatproof mixing bowl set over a pot of simmering water until butter is all melted and mixture is hot to touch, about 15 minutes, stirring occasionally. Add bittersweet and unsweetened chocolate, then stir to blend until mixture is warm again.
In an electric mixer with the whisk attachment, whisk the eggs at medium speed until they are frothy. Add sugar and continue to whisk until mixture is at the ribbon stage, about 8 minutes. Add the rum and salt, mix to incorporate.
Turn the mixer speed to low, then pour the chocolate and butter mixture in a steady stream and mix for another minute.
Remove the bowl from the mixer and fold in flour and baking soda mixture, then the chopped nuts, then the chocolate chips.
Spray a 12″ x 17″ rimmed baking sheet with with non-stick cooking spray, line the pan with parchment paper, and spray again. Spread the batter evenly onto the pan.
Transfer to preheated oven and bake for 15 minutes, then rotate the pan and bake for another 15 minutes. The top of the brownie should be dry to the touch.
Let cool completely, at least 4 hours, before cutting into squares.
Ingredients:
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon turmeric powder
1 ounce marijuana, dried
2 cups unsalted butter
4 cups bittersweet chocolate, 66% cacao, roughly chopped
1 cup unsweetened chocolate, roughly chopped
1 cup very ripe banana, peeled
7 large eggs
12 cups sugar
1 tablespoon rum
2 teaspoons salt
1 cup walnuts, toasted and lightly chopped
1 cups semi-sweet chocolate chips
Pot Prep:
For maximum potency, take fresh pot and microwave in oven for 10 seconds 4-5 times, turning it around each time, until pot is dry when you pinch it with your fingers.
Cooking Instructions:
Preheat oven to 350 degrees.
Sift together flour, baking powder and turmeric, then set aside.
Melt together butter and marijuana in heatproof mixing bowl set over a pot of simmering water until butter is all melted and mixture is hot to touch, about 15 minutes, stirring occasionally. Add bittersweet and unsweetened chocolate, then stir to blend until mixture is warm again.
In an electric mixer with the whisk attachment, whisk the eggs at medium speed until they are frothy. Add sugar and continue to whisk until mixture is at the ribbon stage, about 8 minutes. Add the rum and salt, mix to incorporate.
Turn the mixer speed to low, then pour the chocolate and butter mixture in a steady stream and mix for another minute.
Remove the bowl from the mixer and fold in flour and baking soda mixture, then the chopped nuts, then the chocolate chips.
Spray a 12″ x 17″ rimmed baking sheet with with non-stick cooking spray, line the pan with parchment paper, and spray again. Spread the batter evenly onto the pan.
Transfer to preheated oven and bake for 15 minutes, then rotate the pan and bake for another 15 minutes. The top of the brownie should be dry to the touch.
Let cool completely, at least 4 hours, before cutting into squares.
Recipe uses a 12″ x 17″ sheet pan and makes about 24 squares.
Ingredients:
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon turmeric powder
1 ounce marijuana, dried
2 cups unsalted butter
4 cups bittersweet chocolate, 66% cacao, roughly chopped
1 cup unsweetened chocolate, roughly chopped
1 cup very ripe banana, peeled
7 large eggs
12 cups sugar
1 tablespoon rum
2 teaspoons salt
1 cup walnuts, toasted and lightly chopped
1 cups semi-sweet chocolate chips
Pot Prep:
For maximum potency, take fresh pot and microwave in oven for 10 seconds 4-5 times, turning it around each time, until pot is dry when you pinch it with your fingers.
Cooking Instructions:
Preheat oven to 350 degrees.
Sift together flour, baking powder and turmeric, then set aside.
Melt together butter and marijuana in heatproof mixing bowl set over a pot of simmering water until butter is all melted and mixture is hot to touch, about 15 minutes, stirring occasionally. Add bittersweet and unsweetened chocolate, then stir to blend until mixture is warm again.
In an electric mixer with the whisk attachment, whisk the eggs at medium speed until they are frothy. Add sugar and continue to whisk until mixture is at the ribbon stage, about 8 minutes. Add the rum and salt, mix to incorporate.
Turn the mixer speed to low, then pour the chocolate and butter mixture in a steady stream and mix for another minute.
Remove the bowl from the mixer and fold in flour and baking soda mixture, then the chopped nuts, then the chocolate chips.
Spray a 12″ x 17″ rimmed baking sheet with with non-stick cooking spray, line the pan with parchment paper, and spray again. Spread the batter evenly onto the pan.
Transfer to preheated oven and bake for 15 minutes, then rotate the pan and bake for another 15 minutes. The top of the brownie should be dry to the touch.
Let cool completely, at least 4 hours, before cutting into squares. Recipe uses a 12″ x 17″ sheet pan and makes about 24 squares.
Ingredients:
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon turmeric powder
1 ounce marijuana, dried
2 cups unsalted butter
4 cups bittersweet chocolate, 66% cacao, roughly chopped
1 cup unsweetened chocolate, roughly chopped
1 cup very ripe banana, peeled
7 large eggs
12 cups sugar
1 tablespoon rum
2 teaspoons salt
1 cup walnuts, toasted and lightly chopped
1 cups semi-sweet chocolate chips
Pot Prep:
For maximum potency, take fresh pot and microwave in oven for 10 seconds 4-5 times, turning it around each time, until pot is dry when you pinch it with your fingers.
Cooking Instructions:
Preheat oven to 350 degrees.
Sift together flour, baking powder and turmeric, then set aside.
Melt together butter and marijuana in heatproof mixing bowl set over a pot of simmering water until butter is all melted and mixture is hot to touch, about 15 minutes, stirring occasionally. Add bittersweet and unsweetened chocolate, then stir to blend until mixture is warm again.
In an electric mixer with the whisk attachment, whisk the eggs at medium speed until they are frothy. Add sugar and continue to whisk until mixture is at the ribbon stage, about 8 minutes. Add the rum and salt, mix to incorporate.
Turn the mixer speed to low, then pour the chocolate and butter mixture in a steady stream and mix for another minute.
Remove the bowl from the mixer and fold in flour and baking soda mixture, then the chopped nuts, then the chocolate chips.
Spray a 12″ x 17″ rimmed baking sheet with with non-stick cooking spray, line the pan with parchment paper, and spray again. Spread the batter evenly onto the pan.
Transfer to preheated oven and bake for 15 minutes, then rotate the pan and bake for another 15 minutes. The top of the brownie should be dry to the touch.
Let cool completely, at least 4 hours, before cutting into squares.
Ingredients:
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon turmeric powder
1 ounce marijuana, dried
2 cups unsalted butter
4 cups bittersweet chocolate, 66% cacao, roughly chopped
1 cup unsweetened chocolate, roughly chopped
1 cup very ripe banana, peeled
7 large eggs
12 cups sugar
1 tablespoon rum
2 teaspoons salt
1 cup walnuts, toasted and lightly chopped
1 cups semi-sweet chocolate chips
Pot Prep:
For maximum potency, take fresh pot and microwave in oven for 10 seconds 4-5 times, turning it around each time, until pot is dry when you pinch it with your fingers.
Cooking Instructions:
Preheat oven to 350 degrees.
Sift together flour, baking powder and turmeric, then set aside.
Melt together butter and marijuana in heatproof mixing bowl set over a pot of simmering water until butter is all melted and mixture is hot to touch, about 15 minutes, stirring occasionally. Add bittersweet and unsweetened chocolate, then stir to blend until mixture is warm again.
In an electric mixer with the whisk attachment, whisk the eggs at medium speed until they are frothy. Add sugar and continue to whisk until mixture is at the ribbon stage, about 8 minutes. Add the rum and salt, mix to incorporate.
Turn the mixer speed to low, then pour the chocolate and butter mixture in a steady stream and mix for another minute.
Remove the bowl from the mixer and fold in flour and baking soda mixture, then the chopped nuts, then the chocolate chips.
Spray a 12″ x 17″ rimmed baking sheet with with non-stick cooking spray, line the pan with parchment paper, and spray again. Spread the batter evenly onto the pan.
Transfer to preheated oven and bake for 15 minutes, then rotate the pan and bake for another 15 minutes. The top of the brownie should be dry to the touch.
Let cool completely, at least 4 hours, before cutting into squares. Recipe uses a 12″ x 17″ sheet pan and makes about 24 squares.
Ingredients:
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon turmeric powder
1 ounce marijuana, dried
2 cups unsalted butter
4 cups bittersweet chocolate, 66% cacao, roughly chopped
1 cup unsweetened chocolate, roughly chopped
1 cup very ripe banana, peeled
7 large eggs
12 cups sugar
1 tablespoon rum
2 teaspoons salt
1 cup walnuts, toasted and lightly chopped
1 cups semi-sweet chocolate chips
Pot Prep:
For maximum potency, take fresh pot and microwave in oven for 10 seconds 4-5 times, turning it around each time, until pot is dry when you pinch it with your fingers.
Cooking Instructions:
Preheat oven to 350 degrees.
Sift together flour, baking powder and turmeric, then set aside.
Melt together butter and marijuana in heatproof mixing bowl set over a pot of simmering water until butter is all melted and mixture is hot to touch, about 15 minutes, stirring occasionally. Add bittersweet and unsweetened chocolate, then stir to blend until mixture is warm again.
In an electric mixer with the whisk attachment, whisk the eggs at medium speed until they are frothy. Add sugar and continue to whisk until mixture is at the ribbon stage, about 8 minutes. Add the rum and salt, mix to incorporate.
Turn the mixer speed to low, then pour the chocolate and butter mixture in a steady stream and mix for another minute.
Remove the bowl from the mixer and fold in flour and baking soda mixture, then the chopped nuts, then the chocolate chips.
Spray a 12″ x 17″ rimmed baking sheet with with non-stick cooking spray, line the pan with parchment paper, and spray again. Spread the batter evenly onto the pan.
Transfer to preheated oven and bake for 15 minutes, then rotate the pan and bake for another 15 minutes. The top of the brownie should be dry to the touch.
Let cool completely, at least 4 hours, before cutting into squares.
