special brownie recipe

special brownies recipe:

---

canna-coco-budder:
it is 2 cups of coconut oil and for each 2 cups of oil, you add 4.8-5 grams of 66.666% THC hash/shatter/"dab'o'oil" or 3.2-3.333 grams of pure THC
heat on the stove @ 220*f OR 105*c for 0.5 hours, using a candy thermometer to ensure the temperature is constant, and occasionally stirring. when decarboxilation on the stove is complete, pour the canna-coco-budder into a wide mouth small mason jar and chill in the fridge until solid. the budder is good for any recipe, you will only need a 1/2 cup of canna-coco-budder per ~30 doses, so be careful not to add too much

-

brownies:
Serves: 12
Ingredients:
3/4 cup budder (measured while solid)
4.5 ounces unsweetened chocolate
1 cup packed brown sugar
3 eggs
1 teaspoon salt
3/4 cup all purpose flour
Instructions:
1. Preheat the oven to 350 degrees farenheight. Melt the coconut oil and the chocolate over very low, gentle heat.
2. Whisk the chocolate mixture in a bowl with the brown sugar. Whisk in the eggs until the mixture thickens, about 30 seconds. Stir in the flour and salt until just combined. The mixture will be oily and heavy.
3. Pour into a 9-inch square baking dish (mine was glass) and bake for 25-28 minutes. There may be a small amount of oil sitting on top or around the edges of the brownies – that’s okay – it will reabsorb when you take them out of the oven. The less time you bake for, the more fudgy the brownies will be.
4. Let the brownies cool for a few hours or overnight for the most clean cut pieces (but let’s be honest – you better break into those while they’re still warm). The brownies should be fudgy and dense and delicious, almost like a cross between traditional brownies and little pieces of fudge.

-

Whipped Canna-Cream
Time Required: 3 hours minimum
Yields 12 to 16 Servings
What You Need:
Crock pot or double boiler
Airtight container
1.4 grams of hashish @ 66.666% THC
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon powdered sugar
Steps:
1. Heat heavy cream and cannabis in double boiler over heat of 220*f.
2. Simmer for at least 30 minutes, stirring occasionally.
3. Remove the boiler from the heat and let the mixture cool.
4. After a few minutes pour the cream into an airtight container and store in the refrigerator until cold.
5. Pour the cold cream into a large bowl. Whip the cream until it is thick enough for your tastes.
6. Beat in the vanilla extract and sugar gently. Over-beating will result in lumpy whipped cream.
7. Serve and enjoy. Keep refrigerated.

-

Chocolate Whipped Cream (frosting):
Yield: 2-3 cups
Ingredients:
2 cups heavy cream
1/4 cup cocoa powder
1/2 cup powdered sugar
Directions:
1. Place a metal mixing bowl and beaters in the freezer for 15 minutes.
2. Remove the bowl from the freezer. Add the heavy cream, cocoa powder, and powdered sugar, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
3. Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 3 days.