How to Make Weed Brownies with Delicious Flavor and Potency

How to make weed brownies? Creating weed-infused brownies turned out to be less daunting than I anticipated. In an article for Insider, Chelsea Davis shares her experience. Prior to this, I had no experience baking cannabis-infused treats. Following advice from cannabis specialists, I opted for distillate, a form of cannabis concentrate, in my recipe. The process of making the brownies was straightforward, resulting in a potent and surprisingly tasty outcome, especially with the addition of icing.

To celebrate 4/20, I decided to try baking weed brownies for the first time. The recipe I used, originally from someone named Martha Louise Stewart (not to be confused with the celebrity chef Martha Stewart, who has her own CBD line), was initially featured on MarthaStewart.com without cannabis a few years ago. I discovered the cannabis-infused version on Leafly.com, a popular cannabis website.

Being primarily a baker and not a smoker or consumer of edibles, working with weed was entirely new territory for me. Luckily, this recipe appeared straightforward enough for me to attempt.

Keep reading to learn about my experience of making weed brownies for the first time and the valuable lessons I picked up along the journey.

Acquiring the Essential Ingredient: Visiting a Legal Cannabis Dispensary for Cannabis Distillate

How to make cannabis brownies? The most daunting aspect of the entire process was deciding which type of cannabis product to use for infusing the brownies.

While some recipes suggest using cannabis-infused butter, this particular one recommended utilizing an infused oil or activated oil, such as a distillate. Distillate, a potent cannabis extract commonly used as a base ingredient in many edibles, typically lacks both aroma and flavor.

Solomon Jonson, a contestant on “Chopped 420” and co-owner/chef of The Bussdown in Oakland, California, also advocates for using THC distillate to infuse brownies due to its neutral flavor profile.

“Finding distillate may pose a challenge for some, but it’s definitely worth the effort for achieving the perfect batch of pot brownies,” says Johnson. “In my experience, my preferred medicated treats tend to taste more like the food they’re infused into, rather than cannabis.”

Being in California where cannabis is legal for both medical and recreational purposes, I was able to visit Berner’s On Haight, the first legal cannabis dispensary in Haight Ashbury, to acquire this crucial ingredient.

Ty Sha, a cannabis specialist and head Budtender at Berner’s On Haight, concurred that a distillate would be ideal for my recipe. He suggested a 90% THC distillate called Strawberry Cough. While this hybrid came with a considerable price tag, usually ranging from $40 to $50, Sha assured me that the 1,000-milligram syringe would yield a highly potent batch of brownies.

Mixing Distillate Evenly in Brownie Batter

How to make pot brownies? Before baking, I needed to prepare by blending my distillate with vegetable oil to ensure it could be evenly spread in my batter. Sha advised me, “Since distillate is thick like honey, warming it slightly before adding it to the batter is necessary. Ensuring uniform mixing is crucial to avoid concentrated areas in your brownies.”

I tried heating the distillate syringe in warm water for five minutes to soften it, but it didn’t help much, making it difficult to squeeze out into the oil. Since the mixture remained thick, I opted to microwave it for 25 seconds. After whisking the oil and distillate together, the mixture gained a smooth consistency suitable for mixing.

Homemade Weed Brownies 

I mixed cannabis-infused oil, sugar, and eggs in the electric mixer’s bowl on low speed for 10 minutes.

I cracked four eggs into the mixer on low speed, then added 2/3 cup of cannabis-infused oil and 2 cups of sugar, blending for a full 10 minutes until smooth. Once mixed, I sifted flour, cocoa, baking powder, and salt separately. Gradually, I combined the dry ingredients with the egg mixture, stirring until just mixed. I then added pecans and vanilla.

After preheating the oven to 350°F, I prepared the brownies for baking. Following Chef Johnson’s advice to bake at a low temperature between 340 and 350°F, I poured the batter into a buttered 9×13-inch nonstick pan and placed it in the oven. I monitored the brownies closely to avoid overcooking, checking every few minutes until the center was firm. To ensure they were cooked through, I inserted a toothpick into the center, which came out clean without any wet batter. Although the recipe suggested baking for about 35 minutes, I found that mine needed closer to 45 minutes in the oven.

Homemade Chocolate Icing Prepared 

I’m a big fan of frosting, so I decided to double my recipe to ensure a thick layer on top of the brownies. Making it was a breeze. I started by beating eggs in an electric mixer, gradually adding a cup of powdered sugar. Then, while the mixer was running, I mixed in half a cup each of sugar and cocoa powder. I finished by adding the rest of the sugar, vanilla, and melted butter until everything was well combined.

Once the brownies had cooled down, I spread a generous layer of icing over them. I didn’t add extra distillate to the icing, hoping it would have a standard, rich chocolate flavor.

Following advice from experts and a weed brownie recipe, I started with a small portion of brownie. Both Johnson and Sha recommended starting slow to gauge tolerance levels for edibles. “For beginners, start with a small piece, maybe a quarter of a brownie,” Sha advised. “It’s safer to have too little than too much.”

Johnson suggested microdosing if you’re unsure of the potency. If you’re uncertain about the strength of your brownies, he recommended cutting them into halves or quarters to manage your intake.

Considering my recipe contained 900 mg of 90% THC and yielded 12 brownies, I estimated each brownie contained about 75 mg of THC. This potency is suitable for experienced users with high tolerances and can result in a very strong high.

As a novice, I opted for a small piece of brownie, pairing it with a scoop of ice cream for an indulgent sundae.

Homemade Brownies: Strong Effects, Subtle Flavor

My brownies turned out great, delivering a noticeable kick from the distillate. They were incredibly rich, thick, and chocolatey, with a delightful crunch from the pecans. While they didn’t scream “weed,” there was a subtle non-brownie taste that might be detectable if pointed out. Thankfully, the thick, sweet icing masked any unwanted weed flavor. They were undeniably delicious, but remember to enjoy them responsibly and in moderation. To store them, follow Leafly’s guidelines: up to two weeks at room temperature, a month in the fridge, or three months in the freezer. Cut them before freezing for easier portion control. Keep them sealed in an airtight container away from light to preserve the THC. And if you share your space, be sure to clearly label these treats to avoid any surprises for others.

Tips for Making Potent Cannabis Brownies

• Utilize a concentrated cannabis extract, typically odorless and flavorless.
• Heat the extract before mixing it with oil to ensure thorough blending.
• Cook the brownies at approximately 350 degrees Fahrenheit as higher temperatures can diminish THC potency.
• Consume a small portion of brownie, particularly if unfamiliar with the recipe or personal tolerance (referred to as “microdosing” by experts).
• Increase the quantity of frosting to disguise any THC taste.
• Clearly mark your brownies and store them in a sealed container away from light, which can degrade THC.
• Extend the freshness and potency of your brownies by freezing them for up to three months.
• Before freezing, cut brownies into small portions to avoid thawing an entire batch for a small serving.