Pot Brownies Recipe: Fudgy, Easy-to-Portion Brownies

Pot brownies are chocolate brownies made with cannabis-infused butter, and this version pairs a rich chocolate base with clearly labeled, legally obtained infused butter. The brownies bake in one pan and are cut into even portions; because potency varies, the butter’s label and careful serving matter as much as the recipe.

Ingredients

4 oz (113 g) bittersweet or semisweet chocolate, roughly chopped
1/4 cup (57 g) cannabis-infused butter, legally obtained and clearly labeled
1/4 cup (57 g) unsalted butter
1 cup (200 g) granulated sugar
2 large eggs (about 100 g without shells), at room temperature
1 tsp (5 ml) vanilla extract
3/4 cup (95 g) all-purpose flour, spooned into the measuring cup and leveled
1/3 cup (30 g) unsweetened cocoa powder
1/2 tsp (3 g) fine salt
1/2 cup (85 g) chocolate chips or chopped chocolate, optional

Instructions

Prepare the pan and oven. Heat the oven to 325°F (163°C). Line an 8-inch (20 cm) square baking pan with parchment, leaving enough overhang to lift the brownies out later. Lightly grease any uncovered sides. Set out the eggs so they are not refrigerator-cold; this helps them mix evenly into the batter.
Melt the chocolate and butter gently. Put the chopped chocolate, infused butter, and regular butter in a heatproof bowl. Set the bowl over a saucepan containing a little barely simmering water, making sure the bottom of the bowl does not touch the water. Stir until just melted and smooth, then remove the bowl from the heat. Alternatively, microwave in short 15-second bursts, stirring each time. Avoid scorching the chocolate or letting the mixture become very hot.
Mix the wet ingredients. Let the chocolate mixture cool for about 5 minutes, until warm rather than hot. Whisk in the sugar, then whisk in the eggs one at a time until the batter looks glossy. Stir in the vanilla. Cooling the mixture first helps prevent the eggs from scrambling when they are added.
Add the dry ingredients. In a separate bowl, whisk together the flour, cocoa powder, and salt. Add this mixture to the chocolate bowl and fold with a spatula just until no dry streaks remain. Fold in the optional chocolate chips. Do not beat the batter vigorously or keep mixing after the flour disappears; overmixing can make the brownies cakier and tougher.
Bake. Scrape the batter into the prepared pan and spread it into an even layer, pushing it into the corners. Bake for 32 minutes. The top should look set, and a toothpick inserted near the center should come out with a few moist crumbs rather than liquid batter. Since this is an egg-containing baked dish, use a food thermometer to check that the center reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes. If it has not reached that temperature, bake a little longer and check again.
Cool completely before portioning. Set the pan on a cooling rack and leave the brownies in it for 90 minutes. Lift them out using the parchment, then cut into 16 equal squares with a clean knife. For neater edges, wipe the blade between cuts. Keep the portions separate and clearly identified; do not leave them where a child, pet, or unsuspecting guest could mistake them for ordinary brownies.

Tips

Use only clearly labeled infused butter. Choose a product that is legal where you live and has understandable potency and serving information. Infused butter from an unknown source, or a product without reliable labeling, makes it impossible to portion consistently. Follow its package directions, and do not assume that the same volume from another product has the same strength.
Keep the recipe’s infused-butter amount fixed. The recipe uses 1/4 cup (57 g) infused butter and 1/4 cup (57 g) regular butter. If you substitute a different infused product, check its label and make sure the amount used fits the manufacturer’s instructions. Replacing all the regular butter with infused butter changes the amount of cannabis in the batch, not just the flavor.
Measure flour lightly. Scooping flour straight from the bag can pack too much into the cup and produce dry, dense brownies. Spoon it into the measuring cup and level the top, or use the listed gram weight. Cocoa powder also benefits from a quick whisk to break up lumps.
Let the brownies cool before cutting. Warm brownies can crumble and smear. If the knife sticks, wipe it clean between cuts rather than pressing harder. For a less sweet, more intense chocolate flavor, use bittersweet chocolate; semisweet chocolate gives a rounder, sweeter result.

Serving Suggestions

Serve the brownies at room temperature, when their center is fudgy and the chocolate flavor is easiest to taste. A small scoop of plain vanilla ice cream, a spoonful of unsweetened whipped cream, or a few fresh raspberries makes a simple dessert plate. If adding toppings, keep them on the plate rather than mixing them into the pan: that makes the 16 brownie portions easier to distinguish and count.

For cannabis-infused food, make the serving information visible and tell guests clearly that the brownies contain cannabis. Offer a non-infused dessert alongside them so nobody has to choose an edible. Effects from edibles can take a while to appear and can last for many hours; do not take more because you do not feel an immediate effect. Follow the product label, allow at least two hours before even considering another portion, and remember that waiting longer is the more cautious choice. Do not drive, operate machinery, or combine the brownies with alcohol. Serve only to adults of legal age where you are, and keep every portion securely away from children and pets.

Variations

Walnut brownies: Fold 1/2 cup (60 g) chopped walnuts into the batter with the chocolate chips. Toasting the nuts first is optional, but let them cool before adding them so they do not warm the batter. Keep add-ins modest so the brownies still hold together when cut.
Gluten-free brownies: Replace the all-purpose flour with 3/4 cup (95 g) of a cup-for-cup gluten-free flour blend that includes a binder. Check that the chocolate and other packaged ingredients are also labeled gluten-free if that matters to the people eating them. The texture may be slightly more tender.
Mint-chocolate brownies: Replace the vanilla with 1/4 tsp (1 ml) peppermint extract. Peppermint extract is concentrated, so do not substitute it teaspoon for teaspoon. A small amount of chopped mint chocolate can also be folded in, though it will make the finished brownies sweeter.
Plain, non-infused brownies: For a family-friendly or cannabis-free pan, use 1/2 cup (113 g) regular unsalted butter in place of both butters. The method and baking time stay the same. Store and label this pan separately if making both versions.

Keep any change to the infused butter separate from flavor variations. Nuts, mint, or gluten-free flour affect taste or texture, but changing the quantity or type of infused product can change the portion strength. Do not try to make a batch stronger by adding extra infused butter; use the product instructions and keep the portions easy to identify.

Storage and Reheating

Once fully cool, place the brownies in an airtight container and refrigerate them within 2 hours of baking. They keep well in the refrigerator for 3 to 4 days. Separate layers with parchment so the tops do not stick together, and label the container clearly with the contents and date. Keep it in a secure, closed place that children and pets cannot reach; a label alone is not a substitute for secure storage.

For longer storage, freeze the cut brownies in a sealed freezer-safe container for up to 2 months for best texture. Wrap individual pieces before placing them in the container if you want to thaw only one at a time. Thaw in the refrigerator, not on a counter where someone might mistake them for a ready-to-eat snack. Keep the cannabis warning on the outer container after freezing as well.

These brownies are usually best served at room temperature, so reheating is not necessary. If you prefer one warm, remove a single portion from its secure container and warm it briefly in the microwave, about 8 to 10 seconds, then check it. Do not heat the whole pan, and do not leave a warmed portion unattended. Reheating does not make a portion less potent or make it safe for someone who should not consume cannabis.

Frequently Asked Questions

Can I use homemade cannabis butter?

This recipe is written for clearly labeled, legally obtained infused butter because its strength and recommended serving information can be checked. Homemade butter can vary greatly in potency, and an unknown-strength ingredient makes even portions difficult to plan. If you cannot confirm what is in the butter or how strong it is, do not use it for this recipe.

How can I tell when the brownies are done?

Look for a set top and a toothpick that comes out with a few moist crumbs, not wet batter. Also check the center with a food thermometer: because the batter contains eggs, it should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes. The center will continue to settle as the pan cools, so avoid baking until the toothpick comes out completely dry.

Why did my brownies turn out dry or cakey?

Common causes include too much flour, overmixing after adding the flour, or baking longer than needed. Measure flour by weight when possible, fold only until the dry ingredients disappear, and begin checking the texture at the stated baking time. Oven temperatures can vary, so the thermometer and visual cues are more useful than extending the bake automatically.

Can I make the batter ahead?

For the most predictable result, bake the batter soon after mixing. If you need to work ahead, bake the brownies, cool them completely, then refrigerate or freeze the finished portions. Do not leave the egg-containing batter at room temperature for an extended period, and keep any infused ingredient and finished brownies secured throughout preparation.

How should I portion the batch?

This pan is cut into 16 equal squares, but the number of pieces does not establish a universal serving amount because infused products differ. Use the butter’s label and follow its serving directions; if the product does not provide clear information, do not guess. Keep portions separate, clearly marked, and away from anyone for whom cannabis is not appropriate.

Can I double the recipe?

You can double the ingredients and bake them in a 9-by-13-inch (23-by-33 cm) pan, but a deeper or differently shaped pan changes how quickly the center cooks. Check doneness with the same thermometer target rather than assuming the original 32-minute time will apply. For infused butter, follow the product label carefully and calculate portions from the full batch information; do not increase the amount of infused butter casually.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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