Carrie
02-06-2010, 10:47 PM
“NUTTY” FUDGE COVERED HASH BROWNIES
BY: CARRIE (THE COMPASSIONATE CHEF)
Makes 16 large or 36 smaller (Extra Strength, know your dose!)
*IF YOU CUT THIS RECIPE IN HALF, USE A PAN HALF THE SIZE: BAKE @325 FOR 18-20 MINS*
BASE WALNUT BROWNIE
1 cup (227 grams) Cannabis butter (room temp or melted)
10 grams black hash (optional for extra strength)
1 ½ cups sugar
2 large eggs
2 teaspoons vanilla
1 ¼ cup flour
½ cup veggie oil
2/3 cup cocoa
¼ cup milk
1 cup chopped walnuts (save some for topping is no peanuts)
1 cup mini chocolate chips
1.HEAT YOUR OVEN TO 350’F, LINE A 13X9X2 INCH BAKING PAN WITH PARCHMENT PAPER.
2.IN A MIXER, BEAT TOGETHER THE CANNABIS BUTTER AND THE SUGAR UNTIL FLUFFY, ADD ONE EGG AT A TIME, ADD VANILLA AND MILK
3.ADD SIFTED FLOUR AND COCOA UNTILL BLENDED, STIR IN THE CHOCOLATE CHIPS AND NUTS. SPREAD INTO THE PREPARED PAN
4.BAKE 20-25 MINS, COOL COMPLETELY IN PAN ON WIRE RACK
PEANUT BUTTER FUDGE
½ cup (115 grams) Cannabis butter
1 package (1 2/3 cups) Reese’s peanut butter chips
14 oz sweetened condensed milk
1.MELT THE ½ CUP BUTTER AND PEANUT BUTTER CHIPS IN A SAUCEPAN OVER LOW HEAT WITH A NON STOP STIR UNTILL MELTED AND SMOOTH
2.ADD THE CONDENSED MILK STIR UNTILL MIXED, POUR OVER BAKED BROWNIE LAYER.
TOPPING
1 medium hempshy’s chocolate bar (1/4 cup chips)
Handful of chopped peanuts or some of the walnuts you saved from brownie
1.PUT THE CHOCOLATE IN A MICROWAVE SAFE CUP AND HEAT FOR A MIN. UNTILL CHOCOLATE MELTS WHEN STIRRED
2.DRIZZLE BARS WITH MELTED CHOCOLATE AND TOP WITH THE NUTS
3.REFRIGERATE A HOUR, CUT INTO BARS, PUT INTO CONTAINER AND STORE IN FRIDGE.
BY: CARRIE (THE COMPASSIONATE CHEF)
Makes 16 large or 36 smaller (Extra Strength, know your dose!)
*IF YOU CUT THIS RECIPE IN HALF, USE A PAN HALF THE SIZE: BAKE @325 FOR 18-20 MINS*
BASE WALNUT BROWNIE
1 cup (227 grams) Cannabis butter (room temp or melted)
10 grams black hash (optional for extra strength)
1 ½ cups sugar
2 large eggs
2 teaspoons vanilla
1 ¼ cup flour
½ cup veggie oil
2/3 cup cocoa
¼ cup milk
1 cup chopped walnuts (save some for topping is no peanuts)
1 cup mini chocolate chips
1.HEAT YOUR OVEN TO 350’F, LINE A 13X9X2 INCH BAKING PAN WITH PARCHMENT PAPER.
2.IN A MIXER, BEAT TOGETHER THE CANNABIS BUTTER AND THE SUGAR UNTIL FLUFFY, ADD ONE EGG AT A TIME, ADD VANILLA AND MILK
3.ADD SIFTED FLOUR AND COCOA UNTILL BLENDED, STIR IN THE CHOCOLATE CHIPS AND NUTS. SPREAD INTO THE PREPARED PAN
4.BAKE 20-25 MINS, COOL COMPLETELY IN PAN ON WIRE RACK
PEANUT BUTTER FUDGE
½ cup (115 grams) Cannabis butter
1 package (1 2/3 cups) Reese’s peanut butter chips
14 oz sweetened condensed milk
1.MELT THE ½ CUP BUTTER AND PEANUT BUTTER CHIPS IN A SAUCEPAN OVER LOW HEAT WITH A NON STOP STIR UNTILL MELTED AND SMOOTH
2.ADD THE CONDENSED MILK STIR UNTILL MIXED, POUR OVER BAKED BROWNIE LAYER.
TOPPING
1 medium hempshy’s chocolate bar (1/4 cup chips)
Handful of chopped peanuts or some of the walnuts you saved from brownie
1.PUT THE CHOCOLATE IN A MICROWAVE SAFE CUP AND HEAT FOR A MIN. UNTILL CHOCOLATE MELTS WHEN STIRRED
2.DRIZZLE BARS WITH MELTED CHOCOLATE AND TOP WITH THE NUTS
3.REFRIGERATE A HOUR, CUT INTO BARS, PUT INTO CONTAINER AND STORE IN FRIDGE.