Recipe by Elise McDonough
Makes 16 brownies
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
3 tablespoons THC Oil (recipe below)
5 ounces semisweet chocolate, chopped
1½ tablespoons light corn syrup
1 cup firmly packed light brown sugar
1 tablespoon applesauce
3 egg whites
2 teaspoons vanilla
Preheat the oven to 350°F.
In a small bowl, mix together the flour, cocoa powder, baking powder, and salt, and set aside.
Set up a double boiler by filling a medium sauce pot with about an inch of water, then fitting a medium metal bowl on top of the pot (the water should not be touching the underside of the bowl). Put the double boiler over high heat and bring water to a boil, then lower to a simmer. Add chopped chocolate and THC oil to the medium mixing bowl and whisk until the chocolate is melted and the mixture is melted and smooth. Remove from heat, and whisk in the corn syrup, brown sugar, and applesauce. Add the egg whites and vanilla, and beat the mixture vigorously until smooth, then stir in the flour mixture until well incorporated.
Grease a 9-by-13-inch baking pan. Pour the batter into the pan, and bake for 18 to 23 minutes, or until the center of the top is almost firm to the touch.
Let cool, and slice into 16 brownies.
4. THC Oil Recipe
Makes 6 cups
6 cups olive oil or canola oil
1 ounce cannabis buds, finely ground, or 2 ounces trimmed leaf, dried and ground
fine mesh strainer OR colander
In a double boiler, slowly heat oil on low heat for a few minutes until you begin to smell the oil’s aroma. Add the ground cannabis slowly, stirring until it is fully coated before adding more cannabis. Simmer on low heat for 45 minutes, stirring occasionally.
Remove the mixture from heat and allow it to cool before straining. Line a fine mesh strainer or colander with cheese cloth, and place the strainer over a large bowl. Pour the oil through the cheesecloth-lined strainer. Press the plant matter with the back of a spoon to push all the oil out of it. Compost the leafy remains.
OIl will keep, in an airtight container in the refrigerator, for up to 2 months.