The Original Pot Brownie
Updated: Dec 5, 2022
–A Short History and Recipe–
Brownies are a classic way to ingest hemp! While brownies, as we know them today, have only been around for 100 years or so, hemp-infused goodies such as teas, tinctures, and jams are far older than the delicious fudgy squares. It was only a matter of time before brownies would be “tainted” with the sweet goodness of hemp.
It is said that edibles were re-introduced into popular culture in the United States in the early 1960s by Alice B. Toklas. Toklas was a San Francisco native and Avant-grade creative. She was Gertrude Stein’s (“Rose is a rose is a rose is a rose”) lover and muse. In 1954 Toklas published The Alice B. Toklas Cookbook.
Two editions of the book were printed – one for British readers and one for Americans. In the British edition, an “Haschich Fudge” recipe was contributed by her friend Brion Gysin, a Canadian writer. Haschich Fudge is exactly what it sounds like, hemp-infused fudge that also included nuts, fruits, and various spices such as peppercorn and cinnamon.
The recipe was excluded in the first American edition but a few years later, a second American edition was published that included the recipe, which was soon adopted and popularized by the 1960s counterculture movement.
In many ways, the 1960s counterculture and hippie movements in America are an extension of the Avant-grade movement which is characterized by defining new and radical change in the cultural and political spheres. Sound familiar?
Pot brownies are in this regard Avant-grade, although we doubt any prestigious institutions would agree with us, but we digress. Regardless, pot brownies have become infamous in popular culture and are enjoyed by many hemp lovers around the globe.
The Recipe
The first step to concocting any delicious edible is making hemp-infused butter (or oil). Check out our comprehensive post on how to make Cannabutter. Our brownie recipe was created using 1 cup of cannabutter but can be modified to fit the desired amount of butter and potency.
While this recipe does not include peppercorns, we highly encourage experimentation with flavors. Some examples include peppermint extract, nutmeg, cinnamon, and dried fruits such as oranges, strawberries, raspberries, and cherries. Don’t be afraid to step outside of the box (if you’re comfortable).
Yield ≈ 20 Brownies
Onset of Effects ≈ 45 Minutes - 2 hours
Prep Time: 10-15 Minutes
Cook Time: 30 Minutes
Supplies Needed
Oven
9x16 Baking Pan
Parchment Paper (optional) or Non-Stick Cooking Spray
Hot Pads
2 Mixing Bowls
Whisk
Rubber Spatula or Hand Mixer
Measuring Cups + Spoons
Ingredients
1 Cup Cannabutter melted
1 Cup White Granulated Sugar
1 Cup Light Brown Sugar (packed lightly)
1 Teaspoon Vanilla Extract
4 Eggs or Egg Replacer
1/2 Cup Cocoa Powder
1 + 1/2 Cups All-Purpose Flour (bleached or unbleached)
1/2 Teaspoon Baking Soda
1/2 Course Ground Salt
Optional Ingredients
1/2 Cup Chopped Pecans or Walnuts
1/2 Cup Chocolate Chips (we recommend semi-sweet)
*We recommend prepping the wet and dry ingredients in two separate bowls before mixing them together to create a consistent taste and to allow for even baking.
Baking Process
Step 1
Pre-heat Oven to 350ºF and line a baking pan with parchment paper or non-stick cooking spray
Step 2
In a mixing bowl combine white and light brown sugar, vanilla extract, eggs, and cannabutter. Mix with a whisk until well incorporated.
Step 3
In a separate mixing bowl combine cocoa powder, all-purpose flour, baking soda, and salt. Mix with a clean whisk until well incorporated.
Step 4
Slowly combine the dry ingredients with the wet using a rubber spatula or hand mixer if preferred. Mix until all the ingredients are well incorporated.
Step 5
Carefully and evenly pour the brownie batter into the baking pan.
Step 6 (Optional)
Lightly sprinkle chocolate chips and/or chopped nuts over the batter. This method ensures that the toppings do not sink to the bottom of the pan while baking.
Step 7
Carefully place the baking pan into the preheated oven and bake for 30 minutes.
Step 8
After 30 minutes remove brownies from the oven and allow 5-10 minutes to cool. If parchment paper was used, the brownies can be easily removed (with two pairs of hands) from the pan to cool faster. Serve and enjoy! (carefully)
To store, cut brownies into small squares and place them into a food-safe, air-tight container. The brownies can be stored on the counter for 2 weeks. For the best results, store the brownies in the fridge for up to 1 month.