Ingredients:
For the Brownies:
- 200g Bhang Cannabis Infused Chocolate (dark or milk, depending on preference and option to use 100g of infused and non-infused chocolate)
- 115g (1/2 cup) unsalted butter
- 200g (1 cup) granulated sugar
- 100g (1/2 cup) brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 85g (2/3 cup) all-purpose flour
- 30g (1/3 cup) cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon (optional, for a festive touch)
For the topping:
- Powdered sugar (for dusting)
- Crushed candy canes (optional)
- Mini marshmallows (optional)
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Instructions:
1. Preheat and Prepare:
Preheat your oven to 175°C (350°F). Grease a 9x9-inch baking pan and line it with parchment paper for easy removal.
2. Melt the Chocolate and Butter:
In a heatproof bowl, combine the Bhang Cannabis Infused Chocolate and butter. Melt them together over a double boiler or in the microwave (in 20-second intervals), stirring until smooth. Let the mixture cool slightly.
3. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until light and fluffy. Gradually add the melted chocolate mixture and mix until well combined.
4. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, cocoa powder, salt, baking powder, and cinnamon. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
5. Bake:
Pour the batter into the prepared baking pan and spread it evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
6. Cool and Decorate:
Let the brownies cool completely in the pan before removing them. Dust with powdered sugar, sprinkle crushed candy canes for a festive look, or top with mini marshmallows for a snowy effect.