These are so delicious, life can be tough, you owe it to yourself to try these pot brownies! Your problems can wait ’til tomorrow! 🙂
If you haven’t checked out my other video on how to make weed butter, you may want to give it a look first!
**DISCLAIMER** As stated in my previous video, do this at your own risk. I accept no responsibility for anything that happens if you make these.
#potbrownies #weedbrownies #specialbrownies #potbrownie #edibles #medibles
1/2 cup (125mL). Unsalted butter, melted
1/2 cup (125mL). White sugar
1/2 cup(125mL). Brown sugar, packed
1 tsp (5mL). Vanilla extract
1 tsp (5mL). Instant coffee
1 tbsp (15mL). Hot water
1/2 cup (125mL). Semi – sweet chocolate chips, melted
3/4 cup (175mL). All – purpose flour
1/2 cup (125mL). Unsweetened Cocoa Powder
1/2 tsp (2.5mL). Kosher salt
1.) Preheat the oven to 325° F (163°C)
2.) In a medium bowl, whisk the flour, cocoa powder, and salt together. Set aside
3.) In a large bowl, mix the butter, white sugar, and brown sugar until combined. Mix in the eggs one at a time until fully incorporated. Mix the instant coffee in the hot water until dissolved. Add the vanilla and instant coffee to the butter mixture and combine.
4.) Melt the chocolate chips in the microwave in 30 second increments, stirring in between until melted and smooth.
5.) Add the melted chocolate to the butter mixture and mix until fully incorporated.
6.) Add the flour mixture to the butter and combine until a dough forms and no flour remains.
7.) Spread dough evenly in greased baking pan and bake for 30 – 35 minutes. Very little should come out on the toothpick when they are done. Allow to cool until warm and place in the refrigerator for 30 minutes. They need to set in the fridge so they hold their shape.
Happy Bee Surf by Kevin MacLeod is licensed under a Creative Commons Attribution license ()
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