Ingredients
200g dark chocolate.
100g cannabutter
250g caster sugar.
4 large free range eggs, beaten to mix.
1tsp vanilla essence.
60g plain flour.
60g cocoa powder.
15cm square brownie tin or baking tin greased and base-lined.
Cannabutter
Ingredients
100g unsalted butter
100ml water
20g cannabis
Equipment:
Large saucepan
Whisk
Large glass bowl
Strainer or sieve that fits in the glass bowl
Cheesecloth
Spatula
Method
In a pan bring the water and butter on medium heat until the liquid is active (small bubbles on the surface). Don't let it boil.
Whisk in the cannabis and cook for 5 hours on low heat, stirring every hour.
After 5 hours, pour the butter slowly through the cheesecloth into the bowl. Press down on the cannabis with a spatula to extract all the butter.
Fold the cheesecloth, and use the spatula to push any remaining Cannabutter into the bowl. Discard the cheesecloth.
Cover the bowl and let it rest overnight on the fridge. Discard the water and remove the cannabutter from the bowl.
Spacecake Brownie
Heat the oven to 200ºC. Break up the dark chocolate. Put into a bowl and melt gently in a pan over simmering water.
Put the cannabutter and sugar into the bowl of a food mixer and beat until fluffy. Gradually beat in the eggs, beating well after each addition. Add the vanilla essence and beat.
Add the cooled melted chocolate onto the mixture then mix in. Sift the flour and cocoa powder onto the mixture and stir it.
When completely mixed, spoon the mixture into the prepared tin and spread evenly.
Bake in the preheated oven for about 20 mins until firm to the touch but still a bit fudgy. The chocolate will continue to cook after.
Remove the tin from the oven and leave the brownies to cool completely before cutting into pieces. Store the brownies in an airtight container and enjoy it within 3 days.