makes: 20 brownies | start to finish: 45 minutes
The addition of cinnamon, bourbon and espresso powder help elevate the bittersweet notes of the chocolate while adding layers of flavor that help hide the taste of cannabutter. The order of combining the ingredients feels a little out of the ordinary, but it will all come together nicely in the end.
1 cup cannabutter
2 cups sugar
2 tablespoons vanilla
1 tablespoon bourbon
1 tablespoon honey
2 egg yolks
1 1/3 cup unsweetened cocoa
1 1/2 teaspoons instant espresso powder
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 cups flour
optional add ins: 1 cup chopped nuts, or 1 cup chocolate chips
Preheat oven to 350 degrees. Lightly grease the bottom and sides of a 9” x 13” pan.
Over very low heat in a small saucepan slowly melt the cannabutter. Add in the sugar, vanilla, bourbon and honey, stirring gently until the sugar is mostly dissolved. Set aside, off the heat.
In a large bowl, whisk together the eggs and egg yolks, then stir in the cocoa, espresso powder, baking powder, salt and cinnamon. This mixture will be dense and clumpy. Slowly add the warm butter mixture, stirring to combine. The mixture should start to loosen up and combine well at this stage. Add in the flour, and any optional ingredients, and stir just until no white streaks of flour remain.
Spread into the prepared pan and bake for 25-30 minutes, until an inserted toothpick comes out clean and the edges are just starting to pull away from the pan. Cool before cutting into small squares. Brownies freeze well for up to 3 months.