Espresso Bud Brownies | Print this page


1 cup (2 sticks) unsalted butter, softened. (can substitute with cannabis-infused butter)
2 cups light brown sugar
3/4 cup 100% cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder
1 tablespoon vanilla extract
4 large eggs
1-1/2 cups white organic all-purpose flour
2 cups chopped walnuts
Preheat the oven to 350 degrees F. Lightly grease a 9" x 13" pan or line with parchment paper. (use cookie sheet for thinner brownies).

In a medium bowl mix cocoa powder, salt, baking powder, espresso powder. (set aside).

In a saucepan set over low heat, melt the butter, then add the sugar, stir to combine briefly just till it's hot (about 110 degrees F to 120 degrees F) but not bubbling. Don't worry if it separates, just stir to recombine. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Transfer the mixture to the dry ingredients bowl. Stir, add vanilla, add the eggs, stirring till smooth. Then add the flour and walnuts, again stirring till smooth.

Spoon the batter into the prepared pan. Bake for about 30 minutes, until a sharp knife poked into the center reveals wet crumbs, but not raw batter. Remove from oven and cool completely on a rack. Cut brownies to the size you want, just remember to check your dosage per brownie if you are using infused-butter.

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