I’m not big on sweets or baking but let’s face it, there are a couple parties coming up and even though recreational pot smoking is legal in my state, I don’t feel like carrying around a joint.
So I decided to make pot brownies.
I mean it’s the classy thing to do right?
And since we’re being open and honest here, the only reason you’re getting in on this is because I made the brownies from scratch which made it blog-worthy.
I couldn’t bring myself to use store box brownie mix.
I don’t have anything against store-bought mixes, these brownies probably would have been more moist if I did, but the blogger in me shamed me to do it the old school way.
I hate it when my blogger conscious won’t let me take the easy way out.
I’m aware the food packed with preservatives is basically poison.
I’m not a doctor but you do the fucking research, we know that shit is bad for us.
But like just once in a while, I just wanna use some store-box shit.
I remember reading this article in the Times or The Economist a while back, about how the working woman has advanced from decompressing with a glass of wine after work to decompressing with a couple puffs.
Which I find hilarious because now that it’s being decriminalized, it’s sort of lost its mischievous charm.
Even parents are owning up to it.
But mom if I ever find out you smoked pot I’m telling grandpa and grandma.
Right so where was I?
Oh yeah so I ended up making some really tasty, thoroughly mary-jane’ed, chocolate-y, brownies this past weekend.
The only caveat with this recipe is like I said, they came out a little dry which I plan on balancing out with a scoop of ice cream.
Why not make a dessert out of it right?
What I Used
4oz Unsweetened Chocolate. 2tbsp cup Cacao Powder. 2 Large Eggs. 1 Stick Unsalted Butter (or weed butter). 1 cup All Purpose Flour. A Pinch Salt. 2tsp Almond Extract. ½ cup Blanched Almond Slivers. 1 ½ cups Granulated Sugar.
What I Did
Grind up a lot of really, really good herb.
Steam 1 stick of unsalted butter over boiling water to melt it.
Once melted – add the ground herb, ensuring that it is entirely immersed in the butter.
Add more butter if needed.
Steam under low heat, uncovered, for 5-6 hours.
Let cool to room temperature.
Then using a fine mesh sieve, strain the liquid into a separate bowl.
You should have about 1 cup of weed-butter.
Store by placing in fridge like you would any other butter.
It will harden accordingly.
Note: Only make weed butter with exceptional weed.
No – I did not have these on 4/20.
Yes of course I thought about it but the career-girl angel on my right shoulder beat out the angel with a joint in her hand on my left..
Fucking hate it when that happens.