magic brownies

*Please be mindful that possessing, using, distributing and/or selling marijuana is a federal crime, and no advice given here is intended to provide any guidance or assistance in violating federal law nor will it provide any guidance or assistance in complying with federal law.

These magic brownies are fudgy, gooey, melt-in-your-mouth deliciousness accented with notes of earthy cannabis. This recipe does this cultural icon justice and is so good that you might want to consider whipping up a batch for later using just regular butter so you’re prepared when those munchies kick in!

Speaking of munchies - that ‘side effect’ marijuana is famous for is caused by the active ingredient THC. When THC enters the brain it stimulates all parts of it but especially the receptors that regulate our emotions, pain, as well as smell and taste. THC also promotes releasing a hormone called gherlin which stimulates hunger. When using marijuana the heightened smell and taste makes eating more pleasant but there’s another layer to this - a research revealed that the neurons that usually turn off while eating get stimulated when cannabis is consumed. THC also increases dopamine release which lowers your self control around snacks and makes them taste better than usual.

Have you ever wondered why people either smoke or cook the cannabis instead of just consuming it raw? There’s a reason for it! In order to create CBD and THC the cannabis flower has to go through a process called decarboxylation (often shortened as “decarb”) where the cannabis is heated. This heating process will change the plants molecular structure converting THCA and CBDA into their active forms of THC and CBD by targeting cannaboid acids found in the plants trichomes. While THCA and CBDA have their own benefits, the heating process is a critical part in creating good quality edibles and to feel the full effects of the herb.

While pot brownies now are a party staple, the first documented magic brownie recipe “Haschich Fudge” was published in 1954 by Alice B. Toklas which isn’t that long ago! Around the same time she published her cookbook cannabis infused coffee was gaining popularity among artists in Paris and as it got closer to the ‘60s edibles gained more popularity and got more creative. Even though the exact birthday of pot brownies is unknown they were most likely created in some form by artists and intellectuals in Europe in the late 1800s. Way before the invention of pot brownies cannabis was enjoyed by ancient societies mainly located in the Asian continent. In ancient China the elite was known to brew cannabis infused tea and in ancient India they had a cannabis infused steamed milk drink spiced with chai, garam masala, and ground ginger.

There are two main types of cannabis: indica and sativa. Hybrids are different combinations of each strain designed to have targeted effects. Sativa strains are known for having an elevating mind altering effect while indica strains have a more body relaxing, appetite increasing effect. Sativa usually has high THC content and lower amount of CBD, while indica has higher CBD levels. The strains look physically different making it easy for botanists to identify which strain they are dealing with. Sativa has fan-like light green, skinny leaves while indica plants have wide, dark green leaves.

This recipe starts off by decarbing the cannabis. Spread the shake/bud on a parchment paper lined baking sheet as an even layer and bake at 220f for 45 minutes. Meanwhile in a medium pot melt butter with 1 cup of water. You will keep adding more water as the cannabutter simmers as temperature control to avoid burning your butter. Once the cannabis is done baking stir it in the melted butter and simmer for 5 hours. Occasionally add water and stir the mixture. Once you reach the 5 hour mark stop adding water and pour the chocolate chips a in a glass dish. Using good quality chocolate is highly recommended in this recipe for best results. Once all the water is gone and the butter is bubbling dark yellow bubbles line a fine sieve strainer with cheesecloth for easier cleaning and pour the hot butter through it on the chocolate chips. Cover the wet herb with the cheesecloth and push with a wooden spoon squeezing as much butter out as possible. Discard the solids and let it sit for about 5 minutes to melt the chocolate chips. Raise the oven temperature to 350f and oil a 9x12 baking dish and line it with parchment paper. Meanwhile whisk together eggs, salt, sugar, and vanilla. To scrape the vanilla beans simply cut the ends off and cut the bean in half vertically, twist the end flat with a knife tip and scrape the seeds by sliding the knife side ways across the bean. Stir the chocolate and once completely melted whisk it in with the egg and sugar mixture. Once well combined stir in flour 1/2 cup at a time. Once the batter is uniform oil the parchment paper lined baking dish and pour the brownie batter in. Bake for 1 hour 15-25 minutes until done and it has a beautiful shiny crackly top. Cool on a wire rack completely before cutting in!