Delicious Edibles

Cannabutter Chocolate Brownie

Ingredients:

  • 1/2 cup canna butter, melted and hot
  • 1 tablespoon cooking oil
  • 1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)*
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup all purpose (or plain) flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
Cannabutter-Chocolate-Brownie

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
  2. Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute.
  3. Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
  4. Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
  5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  6. Let brownies cool completely in the pan before cutting and serving.

CannaButter Chocolate Chip Cookie

Ingredients:

  • 1/4- 1/2 cup unsalted butter, softened
  • 1/4-1/2 of stick of canna butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semisweet chocolate chips
Cannabutter-Cookies

Instructions:

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
  4. Drop by rounded tablespoons onto ungreased baking sheets.
  5. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  6. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

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