Well, I’ve changed my mind once again…
Remember when I said these were the best pot brownies? And then I was all like, “Nuh uh…THESE are the best weed brownies”?
Well, now that we’re moving into month of the flippy floppy libra, I’m going to have to turncoat again and declare that THEEEEESE are the BEST weed brownies in the WORLD.
This Paleo, Vegan Weed Brownie Wins!
While I love the other two recipes, the brownie bites from the Wake + Bake cookbook are too sugar-filled for me, and the raw weed brownies could not be eaten warm out of the oven (!) and…there was no batter whisk (!!). I love healthy things, but what’s the point of life if there is no batter whisk or warm brownies?
When I used to talk to the press and do interviews while promoting Wake + Bake, I was always asked about weed brownies and my response was pretty lame. I was so whatever about brownies.
I didn’t have an opinion and I really thought that the whole weed brownie thing was a dying trend now that we have tons of amazing new ways to ingest Cannabis.
Pot brownies are just soooooo prohibition.
I’m not sure why I then became so obsessed with finding the perfect healthy weed brownie recipe, but here I am. 3 years later, over 1 million blog views, and I was still testing weed brownie recipes. It was worth the wait, because these. are. perfect.
These fudgy weed brownies are sweetened with just a bit of maple syrup or honey so they won’t leave you with a sugar high or stomach ache. They’re filled with protein and healthy fat and nutrient superfood cacao (cocoa is fine if that’s what you have on hand). They’re also delicious.
A pan of these vanished when some friends came to visit this summer and I made two more that month. I rarely make a recipe more than twice a year because I’m always testing new things, but I’m hooked.
Did I mention that these take almost no time to make? And they only require one mixing bowl, one whisk, and one baking pan – so clean up takes 2 minutes? And that they’re healthy and delicious? See…
WORLD’S BEST WEED BROWNIE
The recipe contains 6 tsp doses of Cannabis and makes 6 big weed brownies, but you can add another tablespoon of oil to make 9 servings, or to up the potency if you’re using oil that isn’t as strong.
Ingredients
1 cup sunflower seed butter (or almond or peanut butter)
1/3 cup maple syrup or honey
1 egg or flax egg (vegan)
2 tbsp Cannabis infused coconut oil or hash butter
1 tsp vanilla extract
1/3 cup raw cacao powder
1/2 tsp baking soda
Method
- Preheat oven to 325° F. Line an 8×8 inch pan with parchment paper.
- In a large mixing bowl, beat together sunflower seed butter, maple syrup, egg/flax egg, Cannabis infused coconut oil, and vanilla.
- Whisk in cacao powder and baking soda.
- Spread batter evenly in baking pan.
- Bake for about 20 minutes. Brownie will be firm and spring back when you poke it with your finger.
I also wanted to point out that I’m posting the recipe in this easy-to-print, cute little recipe card at the end, because you guys asked for that. Let me know how it works or if you want to see something different. I’m here for you.
Make these and your idea of pot brownies will forever be changed. Let me know how it went in the comments below!
Much love,
Corinne
P.S. Have you ever considered turning your passion for Cannabis into a career? Check out The Cannabis Coaching Institute to learn more!
World's Best Weed Brownie
Equipment
- 8x8 inch Pan
- Parchment paper
- Large Mixing Bowl
- Hand Beater or Whisk
Ingredients
- 1 Cup Sunflower Seed Butter (you can also use almond or peanut butter)
- 1/3 Cup Maple Syrup or Honey
- 1 Egg (or flax egg if vegan)
- 2 Tbsp Cannabis Infused Coconut Oil (or hash butter)
- 1 tsp Vanilla Extract
- 1/3 Cup Raw Cacao Powder (you can also use cocoa powder)
- 1/2 tsp Baking Soda
Instructions
- Preheat oven to 325° F. Line an 8×8 inch pan with parchment paper.
- In a large mixing bowl, beat together sunflower seed butter, maple syrup, egg/flax egg, Cannabis infused coconut oil, and vanilla.
- Whisk in cacao powder and baking soda.
- Spread batter evenly in baking pan.
- Bake for about 20 minutes. Brownie will be firm and spring back when you poke it with your finger.
I’m SO glad I stumbled upon your blog! I’m a personal trainer and health but. I’ve been slowly refining my cooking and baking skills. Lately I had been thinking about making edibles I could ingest post workout, that would not hit my diet/macros too hard. This and some of your other recipes are perfect. Can’t wait to make some oil and see what I can accomplish,too!
Hi Corinne, I’m gonna have to make these. 🙂 I’m wondering if I can increase the amount of coconut oil (3-4 Tbs instead of 2?)…..I already have a bunch of infused oil and know the dosage per ml, and would like to make the brownies a bit stronger, but do you think increasing the amount of oil will make them greasy? Thanks for the recipe!
I made these over the weekend and these were honestly unreal…best special brownies I have ever made, hands down. I went with the coconut oil version and the dosing was perfect as well. My friend and I had an awesome time, thanks for the recipe!
Hi Corinne,
How do you store your edibles? I just made a batch but want to save some for a month or two.
Also, do you have any tips on making AVB coconut oil?
So glad I found this page – seriously the most helpful source I have found. Looking forward to your new cookbook!
Helen
Hi Helen, I wrap my brownies after cutting them into dose size, in baking paper to stop them sticking together. Then wrap in foil or cling film and into a plastic bag or box in the freezer, they are fine for up to 6 months. Also works with AVB coco-oil and you don’t have to decarb lol. Definitely worth adding the lecithin too.
Can anyone tell me if you can use normal butter instead of the sunflower seed butter? I’m thinking of making these tomorrow but wasn’t sure what I can swap that out for. Also, my coconut oil isn’t very strong, can I add a bit more and slightly lower the amount of butter used? Thanks
P.S. awesome site, just found you today 🙂
Hi I just bought 2 jars of Bohemian Budder this weekend at a dispensary—one indica and one sativa–
They said they is 1200mg per bottle.
My problem is I have never made edibles before–my son in law took what flower I had left and made enough canna butter for one batch of brownies but now that I have these jars I have no clue how much to add. The brownie box I have says 1/4 cup oil, water and eggs and nothing about butter. Is there a recipe place I can go that gives measurements by how much budda butter I should add from the jars? And what if a recipe does say butter, let’s say a tablespoon–how the heck would I know how much of this canna budder to use–I can’t find a website for them and the print on the back of the bottles is so small even a YOUNG person can’t read it–I’m 65!
Thanks!
Jeannie
Can’t wait to try this recipe
AMAZING recipe, both for the cannabis coconut oil and for these brownies! They turned out potent and delicious, and I am so grateful you have recipes like these for people with many dietary restrictions–like me!–but who also would like an edible form of cannabis to aid with pain and all that good stuff. You rock.
I just made these, and can say they are so good! Putting these on rotation. 🙂
I also have a quick question…
I’m new to the edible game, and was curious whether or not the decarbed cannabis I used for this is re-usable for anything?
I squeeeeezed the heck out of the wrapped up cheese cloth (per your instructions) but was wondering if it’s worth it to get anything else out of it? Thanks in advance.
I have actually heard of people using the cheesecloth remains to make “high chai latte”.
Having a hard time getting these to bake! Started for 20, then 10 now another 10. Maybe to much oil.
Need to know if I can soak store bought brownies in canna oil and still get the same effect or would the potency rise more during bake?? Please help I hate to bake even out the box!
I’m keto, would I be able to replace the male syrup/honey with stevia without compromising the texture or consistency?
A bit dry and crumbling but taste is wonderful. I made the recipe with 2 adaptations- I only have a 9x9_pan and I added cacao nibs 1\3 C. I checked at 15 minutes and ultimately they were done at 20 minutes. I think I will add more moisture (maybe an extra egg), the batter was too thick but since it was my first run with this recipe, I do not like to change anything, if possible.
I made these last night and they were delicious! I used 3 TBL of infused coconut oil and cut the pan into 9 servings. As I avoid sugar, I also substituted Nature’s Hollow Sugar-Free Honey (xylitol ). Thank you for the excellent recipe!
So glad you enjoyed them!
Found them rather crumbly and a little dry. Maybe I did something wrong with the vegan egg.. I don’t know.
The taste of the cake was good though. I used peanut butter and they got a little sticky to the throat. It’s one of those cakes that you need a glass of milk or water for.. 🙂
Had my doubts when I was putting this all together, probably because I attempted to make my own sunflower seed butter (which I had never done before). In spite of everything, this is a very forgiving recipe and the brownies turned out sooo good. This is now my go to recipe. Thanks a million for sharing.
Expensive lesson for me. First time I made these with raw cacao powder. They were excellent. Next two batches I used cocoa powder. Not good, not good at all.
I’m sorry about that, but it’s good to know Lesley! I don’t like the taste of cocoa powder in anything, and I know it’s what most folks have on hand. I’m removing that option so that no one has to go through that again.
Much love,
Corinne
Hi. Do you have the nutrition information for these?
Hi!
Have you ever tried to make a flax egg with tincture?
These are so good. I have SIBO and I am on a very restricted diet. These really satisfy the craving for something sweet and chocolate. Very easy to make too. Love! Love! Love! These are the new brownies in my life.
I just put my first batch in the oven. I’m really scared because I don’t bake from scratch, and this recipe doesn’t have any flour or anything. I used cocoa powder because it’s what I had in the pantry and the batter tasted awful. I’m hoping the brownies taste better. Either way, I have made your coconut oil recipe 3 times now and it’s been wonderful and perfectly potent every time, so as long as I can get stoned, i won’t be disappointed. And next time I’ll make sure to get raw cacao ?
Thank you for the vegan happy-brownie recipe. I make fudge but it melts too easy and wanted something chocolate that will hold together when not refrigerated. Going to try this soon. Thank you 🙂
I have emphysema and can no longer inhale smoke. Coconut oil has a lot of saturated fat in it and my cholesterol is not being friendly about it. I sorta went the cannacapsule route, which works for my pain, but what can I do about my cholesterol?
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Just wanted to point out that in your tincture recipe you wrote that if the tincture is too strong just leave the top of container off to evaporate some of the alcohol. That would it stronger, not weaker. It should read, add more alcohol to weaken it. Right?
How much lecithin should I add ?
Will cannabutter work? I don’t have hash butter. Just wanna make sure. Thanks
Yep! That should be just fine 🙂