Pot Brownies
Ingredients
- 7 1/2 tablespoons unsalted butter 3 3/4 ounces
- 1 1/2 teaspooons cannabutter 1/4 ounce
- 6 ounces dark chocolate 60-70% cacao
- 1 cup all purpose-flour
- 1/2 teaspoon baking powder
- 2 eggs large eggs at room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350℉. Grease an 8-inch square cake pan with butter or cooking spray; set aside.
- Melt butters in a medium saucepan over medium heat. Stir in chocolate until combined and smooth. Remove from heat and allow to cool for 5 minutes.
- In a small bowl, whisk together flour and baking powder.
- In a large bowl, whisk together eggs, sugar, vanilla, and salt until fluffy and light yellow. Add chocolate mixture and mix until combined. Add flour mixture and mix until combined.
- Pour into greased pan and bake for 20-25 minutes, or until the edges pull away from the pan and the top has an even, shiny crust. Let cool for 20 minutes.
- Cut into 12 even pieces. Serve warm.
Notes
You can store these pot brownies in an airtight container at room temperature for about a week or refrigerate them for up to a month.
As with all things, baked fresh is always better!
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