Phenom420
Well-Known Member
I found this some time ago and we made brownies like this about a year or more ago and they were killer.
We used half a oz tho.
The store-bought brownie mix that I use calls for cooking oil. I've found that oil is much easier to work with than butter because butter will burn much more quickly than oil. This makes extracting the THC in butter a real pain. I've heard various arguments for butter but the bottom line is oil will not burn as quickly.
The next point I would argue is the most important part of the process: To strain or not to strain the cooked shake from the oil. I've read (and sampled) recipes prepared either way. It's really gross biting into a tasty brownie and getting little bits of shake in your mouth. If you properly extracted the THC out of your shake and into the oil you don't need the shake anymore anyway. It's just a mouthful of chopped grass. Bottom line: STRAIN! One other point I should address is the quality (and quantity) of the cannabis used in the recipe. Most of the recipes I have seen call for A LOT (sometimes more than an ounce!) of weed usually consisting of "shake" or "clippings" or "trimmings". This recipe calls for around 5 grams of "the good stuff". If you follow this recipe with the recommended amount of ganja you will get a yield of 32 servings/pieces/doses. Not bad!
What's needed:
-Baking Pan
-Measuring Cup
-Cooking Oil (Vegetable/canola/corn) NOT OLIVE
-Oven Thermometer
-Gold reusable coffee filter
-Herb grinder
-Wooden Spoon
-Your fav brownie mix that required oil
Directions:
1. Weigh out some weed (5 grams or so).
2. Grind up your sweet Bud.
3. Use the directed amount of oil that your brownies call for, and remember don't use olive oil.
4. Pour oil into medium saucepan and heat at medium to medium-low for about a minute.
5. Add Ground Weed
6. Stir with wooden spoon for 20-25 minutes.
7. Your goal is to aim for less than a simmer. Finding the optimal temperature on your cook top essential. Too low a temperature will extract very little THC from the ground shake. Too high a temperature will boil and burn the oil. Since all burners are unique, start out on a medium-low temperature and use good judgment.
8. When you are finished the oil will turn a dark brown.
9. Let cool.
10. Place your gold coffee filter in a glass bowl and pour the entire oil/ganja concoction through the gold coffee filter.
11. Use a teaspoon (or rubber spatula) to scrape out every last bit of oil!
12. When you are done you should have just about (if not exactly) the original amount of oil you added. If not, simply top off with whatever amount of oil is required.
13. At this point we are ready to make our brownies. If you want to bake your brownies later, simply cover your oil with plastic wrap and let stand at room temperature until you are ready to bake. The rest of the instructions are followed exactly as described on the brownie box.
14. Follow instructions on brownie box, and BAM your dun!
We used half a oz tho.
The store-bought brownie mix that I use calls for cooking oil. I've found that oil is much easier to work with than butter because butter will burn much more quickly than oil. This makes extracting the THC in butter a real pain. I've heard various arguments for butter but the bottom line is oil will not burn as quickly.
The next point I would argue is the most important part of the process: To strain or not to strain the cooked shake from the oil. I've read (and sampled) recipes prepared either way. It's really gross biting into a tasty brownie and getting little bits of shake in your mouth. If you properly extracted the THC out of your shake and into the oil you don't need the shake anymore anyway. It's just a mouthful of chopped grass. Bottom line: STRAIN! One other point I should address is the quality (and quantity) of the cannabis used in the recipe. Most of the recipes I have seen call for A LOT (sometimes more than an ounce!) of weed usually consisting of "shake" or "clippings" or "trimmings". This recipe calls for around 5 grams of "the good stuff". If you follow this recipe with the recommended amount of ganja you will get a yield of 32 servings/pieces/doses. Not bad!
What's needed:
-Baking Pan
-Measuring Cup
-Cooking Oil (Vegetable/canola/corn) NOT OLIVE
-Oven Thermometer
-Gold reusable coffee filter
-Herb grinder
-Wooden Spoon
-Your fav brownie mix that required oil
Directions:
1. Weigh out some weed (5 grams or so).
2. Grind up your sweet Bud.
3. Use the directed amount of oil that your brownies call for, and remember don't use olive oil.
4. Pour oil into medium saucepan and heat at medium to medium-low for about a minute.
5. Add Ground Weed
6. Stir with wooden spoon for 20-25 minutes.
7. Your goal is to aim for less than a simmer. Finding the optimal temperature on your cook top essential. Too low a temperature will extract very little THC from the ground shake. Too high a temperature will boil and burn the oil. Since all burners are unique, start out on a medium-low temperature and use good judgment.
8. When you are finished the oil will turn a dark brown.
9. Let cool.
10. Place your gold coffee filter in a glass bowl and pour the entire oil/ganja concoction through the gold coffee filter.
11. Use a teaspoon (or rubber spatula) to scrape out every last bit of oil!
12. When you are done you should have just about (if not exactly) the original amount of oil you added. If not, simply top off with whatever amount of oil is required.
13. At this point we are ready to make our brownies. If you want to bake your brownies later, simply cover your oil with plastic wrap and let stand at room temperature until you are ready to bake. The rest of the instructions are followed exactly as described on the brownie box.
14. Follow instructions on brownie box, and BAM your dun!
