If you’ve received your medical marijuana card online, or through an evaluation service, and have been smoking medical marijuana for any time at all you’ll know that this can result in a serious case of the munchies. In an effort to curb these post-smoke cravings you might be considering edible forms of medical marijuana – the most common of which is marijuana brownies. Or maybe you’re here in search of a different kind of high. Either way, we’ve got what you need! In this article, we are going to provide you with possibly the tastiest medical marijuana brownie recipes so you can eat marijuana to your heart’s content. Enjoy!
Weed Brownie Effects
Unlike smoking medical marijuana, eating it causes a far slower initial release of its cannabinoids – chemical compounds found in marijuana – such as THC and CBD. The high also persists for far longer than that of smoked marijuana, lasting anywhere from four to eight hours.
Making Canna oil/Cannabutter
In order to have the realize of the psychoactive effects of cannabis – namely THC – when eating it, marijuana needs to be heated in some way with some form of fat. You won’t feel a high if you eat it straight without preparation because the digestive system is unable to process THC directly.
Fats can be oil, butter, milk. This is because THC is fat soluble and water insoluble. This means you must cook the cannabis with a fat, such as butter or oil. This will release the THC from the cannabis and allow it to bind with the fat. Once bound to fat, THC becomes processable by the digestive system. On top of this, it becomes palatable (don’t try eating raw cannabis unless you are seeking taste bud misery).
The best way to control potency is to know how much THC is in the medical marijuana you are using. When buying from a dispensary this is listed on the package. Start with a weaker strain and go from there.
Grind up the marijuana in a grinder or blender until it becomes very fine.
Pour oil or butter into a frying pan.
Spread the marijuana across the pan.
Turn the burner on low, until until the oil and powder start to simmer.
Turn burner heat to the lowest setting. Leave the burner on for 3-6 hours (longer is better).
Stir every 30 minutes.
Pour the mixture into a filter to strain all the marijuana bits out.
At this stage, you should have a brown colored oil.
Make sure you’re baking in a well-ventilated kitchen as cooked weed has a particularly pungent smell. Open a window, turning on the fan, and placing a towel under the door.
Just The Best Chocolate and Weed Brownies
2 tbsp. cannabutter
185g unsalted butter
185g dark chocolate (at least 70%)
50g white chocolate
50g milk chocolate
85g self-raising flour
40g cocoa powder
3 large eggs
275g white sugar
Cut butter into small cubes and tip into a medium bowl.
Break dark chocolate into small pieces and add to the bowl.
Melt butter and chocolate, stirring occasionally to mix.
Leave the melted mixture to cool to room temperature.
Turn the oven on to 356°F(180C).
Tip flour and cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and get rid of any lumps.
Chop the white chocolate and the milk chocolate into chunks.
Break 3 large eggs into a large bowl and tip in the white sugar.
Whisk the eggs and sugar until they look thick and creamy. It’s ready when the mixture looks really pale.
Pour the cooled chocolate mixture over the egg/sugar mixture, then gently fold together with a spatula.
Gently fold in the flour/cocoa powder.
Finally, stir in the white and milk chocolate chunks.
Pour the mixture into a baking tin. Put in the oven for 25 minutes.
Coffee Weed Brownies
2 tbsp. cannabutter
2 tbsp. stick unsalted, organic butter
4 ounces dark chocolate (at least 70%)
1 ½ cups white sugar
280g white sugar
2 tsp your favorite ground coffee bean
Pinch of sea salt
1 tsp vanilla extract
Preheat oven to 350°F (177°C)
Lightly grease a baking tin with some butter.
Melt chocolate, over low heat until it’s all melted.
Take the chocolate off the heat and slowly add unsalted butter while whisking.
Next, add the sugar. Whisk until sugar has completely dissolved into the mix.
Add the salt, vanilla extract, eggs, cannabutter and ground coffee beans. Gently whisk for two minutes.
Next, using a spatula blend in flour until completely mixed.
Transfer batter to greased tin.
Bake for 35 – 40 minutes
*If you’re unsure if they’re cooked, take a knife and push it to the base of the pan. If it comes out clean, it’s cooked.
Peanut Butter Weed Brownies
3 tbsp. cannabutter
225g crunchy peanut butter
225g bar dark chocolate, broken into pieces (at least 70%)
280g soft light brown sugar
3 medium eggs
100g self-raising flour
Set aside 50g each of the peanut butter and chocolate.
Heat oven to 356°F (180C).
Melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally until the sugar has just about melted.
Turn off heat and use a spoon to beat in the eggs one by one.
Add the cannabutter.
Stir in the flour.
Add to tin.
Melt reserved peanut butter in a pan, until runny, then drizzle over the brownie. Bake for 30-35 mins until it has a crust, but the middle is still slightly runny.
Melt remaining chocolate, drizzle over the brownies.
Allow to cool and then cut into whatever size/number of brownies you’d like.
Take these three must-try recipes and bake up a storm. Let us know what you think and feel free to experiment with them in the search of your perfect brownie!