The Perfect Edible: Luxurious Gluten-Free THC Brownies

Indulge in the sophisticated decadence of these rich, gluten-free, and flourless weed brownies. Crafted to perfection, each bite offers a velvety, melt-in-your-mouth experience infused with THC. Ideal for special occasions, this recipe is both luxurious and easy to follow, promising a truly elevated treat.

Recipe Details

• Active time: 40 mins
• Inactive time: 4-6 hours
• Servings: 8
• THC per serving: 22mg

This melt-in-your-mouth, rich and velvety recipe is best started the day before you plan to serve it. That allows the butter time to re-solidify, and the cake (and you) time to completely chill. Serve as-is, or dust with powdered sugar, top with fresh berries and whipped cream, or decorate with orange zest and sliced almonds.

Enjoy responsibly! KEEP OUT OF REACH OF CHILDREN and don’t even let them lick the bowl/beaters. Never serve to anyone without disclosing that it contains THC.

Ingredients

For the Cannabis Butter

• 1 cup unsalted butter
• 1 cup cold water
• 1/8 oz (350 grams) weed/stems, shake is fine

Note: this makes twice as much butter as you’ll need for the brownie recipe — you’re welcome!

For the Brownies

• 1 1/4 cups (214 grams) semisweet chocolate chips
• 1/2 cup (1 stick or 113 grams) prepared THC Butter
• 3/4 cup (148g) granulated sugar
• 2 tsp brewed coffee
• 1 1/2 tsp pure vanilla extract
• 1/2 tsp kosher salt (or 1/4 tsp table salt)
• 3 whole eggs + 1 egg yolk, beaten
• 1/2 cup Dutch process cocoa
• 1/2 cup heavy whipping cream, cold

Directions

Prepare the THC Butter

Step 1: Decarboxylation (Activating the THC)

1. Preheat oven to 240°F (115°C).

2. Break apart cannabis into small chunks (avoid grinding into powder). Spread evenly on a parchment-lined baking sheet.

3. Bake for 30-40 minutes, stirring halfway through. It should turn light golden brown and smell slightly toasty.

4. Let cool, then break it down into smaller pieces.

Step 2: Infusing the Butter

5. In a medium saucepan or double boiler, melt 1 cup unsalted butter over low heat. Add 1 cup cold water to prevent burning.

6. Stir in decarbed cannabis, ensuring all plant material is saturated.

7. Simmer on low heat (160-180°F) for 2-3 hours, stirring occasionally. Do not let it boil.

8. After infusion, strain the butter through a fine mesh strainer or cheesecloth into a heatproof container. Gently press to extract remaining butter, then discard the plant material.

Step 3: Separating & Storing

9. Allow the liquid to cool to room temperature, then refrigerate for at least 2 hours until the butter solidifies on top.

10. Once solid, use a spoon or spatula to separate the butter from the water and transfer it to a storage container.

11. Store in the fridge for up to 2 weeks or freeze for longer storage.

Prepare the Brownies

1. Preheat your oven to 350°F. Grease an 8×8 square baking dish or an 8-9” cake pan with cooking spray or butter. Lay parchment paper in the bottom, and grease the top of that as well.

2. In a glass or metal bowl, whip the heavy cream to stiff peaks. Cover and refrigerate while you prepare the rest of the ingredients. An electric hand mixer will get the job done fastest, but you can do it by hand with a little speed and a lot of patience.

3. In a heat-safe bowl, microwave the chocolate chips and THC butter together in 30-second increments until just melted, stirring in between. Once melted, stir until completely smooth. Let cool slightly.

4. In a medium bowl, whisk together the sugar, coffee, salt, and vanilla. Set aside.

5. In a small bowl, beat the eggs and egg yolk together. Set aside.

6. Slowly pour the butter/chocolate mixture into the sugar mixture and whisk together. Once smooth, beat in the eggs all at once.

7. Whisk in the Dutch cocoa to combine.

8. Take the whipped cream out of the fridge and fold in with a spatula. It will look a little streaky, but should still be smooth.

9. Pour batter into your prepared baking dish, and smooth the top with a spatula. You can shake the pan a little to get rid of bubbles on the batter.

10. Bake for 30-35 minutes, until the edges are firmly set but the center looks just a little gooey. If using a thermometer, the center should read at 195-205°F when done.

11. Place the brownie pan on a wire cooling rack and let sit for 10-15 minutes. Then, gently loosen the edges from the pan with a butter knife. Let cool completely in the baking pan.

12. Once cooled to room temperature, invert onto a plate, cover, and refrigerate for at least 4 hours but up to overnight. When cutting, wipe your knife with a damp/hot cloth in between cuts.

Safety note: Clearly label these brownies to avoid accidental consumption and store securely away from children and pets. Ensure all recipients are informed of the THC content.

With these cannabis brownies, you’ll elevate any gathering—or your self-care routine—with a treat that is as luxurious as it is potent. Enjoy the process and savor every bite!

Meet the Expert

Bumble Tea Shop owner Megan Siffring is a talented chef born in Kailua, Hawai`i, and now residing in Aurora, Colorado. A Culinary Institute of the Pacific graduate, Megan has worked in various food-related roles, bringing vibrant flavors and creativity to every dish she crafts. You can experience her savory and sweet delights at our upcoming events, including our highly anticipated Galentine’s Gathering, hosted at Hey, Joni. HQ in Denver. Follow Megan on Instagram to see more of what she’s cooking up.