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The recipe book / 02 / The crowd favorite

WEED brownies.

Two friends sharing a late-night moment over a fresh pan of brownies

At home with WEED

Everybody wants a corner.

A pan on the counter. Crumbs everywhere. Some things don’t need a sales pitch.

The recipe

Recipe / 02

For product formulation and recipe testing at thisisweed.com, brownies can be produced using either pre-made cannabutter or by infusing raw shake/flower directly into the recipe’s fat base. Both production pathways for a standard 8×8 or 9×9 inch batch (yielding 16 squares) are outlined below.

Shared Dry & Wet Base Ingredients

  • Sugars: 1 cup granulated sugar + ½ cup packed brown sugar
  • Eggs & Extract: 2 large eggs + 1 teaspoon vanilla extract
  • Dry Structure: ¾ cup all-purpose flour, ½ cup unsweetened cocoa powder, ¼ teaspoon salt, ¼ teaspoon baking powder
  • Fat Requirement: ½ cup (1 stick) total butter or cooking oil

Let’s make it.

Method 1: Using Pre-Made Cannabutter

Best for precise pre-measured dosing and consistent texture when bulk cannabutter is already on hand.

  1. 01

    Melt & Temper: Melt ½ cup of pre-made cannabutter on low heat and let it cool to room temperature.

  2. 02

    Emulsify: Whisk the cooled cannabutter together with the granulated sugar and brown sugar until glossy. Add the eggs one at a time, beating vigorously, then stir in the vanilla extract.

  3. 03

    Fold & Bake: Gently fold in the sifted dry ingredients (flour, cocoa powder, salt, baking powder) just until combined. Pour into a parchment-lined pan and bake at 325°F (165°C) for 22 to 28 minutes.

Method 2: Using Raw Shake or Flower (Direct Fat Infusion)

Best for batch-specific prototyping without requiring a separate, standalone cannabutter preparation step.

  1. 01

    Decarboxylate Flower: Preheat your oven to 240°F (115°C). Coarsely grind your shake or flower, spread it on a parchment-lined baking sheet, and bake for 30 to 40 minutes until toasted and dry. Let cool.

  2. 02

    Direct Infusion: In a small saucepan, melt ½ cup of regular butter (or coconut oil) over low heat. Stir in the decarboxylated shake/flower along with a splash of water (about 2 tablespoons to prevent scorching). Maintain a low simmer (160°F–180°F) for 30 to 45 minutes, stirring frequently.

  3. 03

    Strain: Place a fine-mesh strainer lined with cheesecloth over a measuring cup. Pour the warm butter mixture through the cloth and squeeze tightly to extract all infused fat from the plant material (discard the spent plant matter).

  4. 04

    Proceed with Recipe: Let the strained infused butter cool slightly, then use it directly in the wet emulsion step with the sugars and eggs as outlined in Method 1.

Commercial Prototyping Tips

Temperature Control: Keep baking temperatures at or below 325°F–340°F to prevent cannabinoid degradation during baking.

Uniformity: Ensure dry ingredients and wet emulsions are thoroughly blended to prevent potency inconsistencies across the 16-square cutting grid.

For adults 21+ only. Keep cannabis products clearly labeled, stored securely, and away from children and pets. Never drive impaired.