Gluten-Free Canna-Plus Brownies
Here’s a recipe for gluten-free brownies baked with half a bottle of BYOB extract—that’s 50 mg of THC cannabis extract.
The original recipe calls for a total of ½ cup of unsalted butter, so we’re going to use ⅜ cup of unsalted butter (that’s six tablespoons) plus ⅛ cup of BYOB extract (that’s two tablespoons).
The entire batch of brownies will contain 50 mg of THC. If you cut the brownies into 9 equally sized pieces, each piece will contain about 5.5 mg of THC.
⅜ cup or 6 tablespoons unsalted butter (softened)
⅛ cup or 2 tablespoons (½ bottle) of BYOB extract
1½ cups sugar
½ teaspoon salt
1 teaspoon gluten-free vanilla extract
¾ cup baking cocoa
3 large eggs
¾ cup gluten-free baking flour
1 teaspoon baking powder
Heat oven to 350°F. Grease an 8" x 8" baking pan.
Place butter and BYOB extract in a saucepan and heat over low heat, stirring with a disposable plastic spoon until the butter and BYOB extract are thoroughly mixed. Discard the spoon after use.
In a large bowl, combine the butter and BYOB extract blend with the sugar, salt, vanilla, and cocoa. Then add the eggs and mix until shiny.
Stir in the gluten-free baking flour and the baking powder. Spread in pan.
Bake for 33–38 minutes or until a toothpick inserted in the center comes out almost clean.
Remove from the oven and cool for about 15 minutes before cutting into 9 equally sized pieces.
Store your brownies in airtight container. Make sure the container is labeled as containing brownies with THC and keep it out of reach of children.
Wash mixing bowl and all utensils, then wipe with alcohol to remove any residual BYOB extract.