Chances are you’ve already eaten a magic brownie before. If you haven’t, you obviously must at some point in your life. That time is now. They’re yummy, fun, and they make a perfect gift also! Sometimes it’s a good idea to make a regular batch of brownies too, so that when you are craving more brownies you don’t eat a whole tray of pot brownies…
This recipe is simple, and you can use the canna butter you learned how to make with the mason jar method to execute it. This will make one small tray of brownies that should be cut into around 12 pieces. Try eating one piece first, and remember that sometimes it can take up to three hours for you to fully feel the “magic.”
I’m a tall guy, 6’2 and 165lbs. I ate one brownie and definitely felt something, but typically I'll eat at least one and a half. Remember not to become impatient. You don’t want to be high out of your mind (or maybe you do).
The brownie batter comes together in about 10 minutes and utilizes a ratio of 1 part regular butter to 1 part pot budder. If using completely pot budder, they would be much stronger. It would double the effect, literally.
1 ½ cup white sugar
½ cup brown sugar
½ cup pot butter*
½ cup regular butter*
1 ½ cup all purpose flour
½ cup cocoa powder
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla
1 cup chocolate chips or chopped chocolate (optional)
Sea salt for garnish
Preheat oven to 350 degrees
1. Slightly melt both butters together in a small pot (just until barely a liquid). Pour into a large mixing bowl.
2. Add both sugars to the butter, along with salt and vanilla. Whisk to combine.
3. Add the eggs and whisk in completely, one by one.
4. Using a spatula, fold in the flour, baking powder, and chopped chocolate.
5. Grease a small baking pan (I used a 5 x 9) and place a layer of parchment in the bottom. Pour the batter in and level it out. Place in the oven and bake for 15-20 minutes, or until a fork comes out clean. Top with sea salt and cool completely before cutting!