Brown butter blondies

Ingredients

• 60 g plain unsalted butter
• 115 g (8 tbsp) low-dose cannabutter
• 180 g light brown sugar
• 1 egg plus 1 yolk
• 1 tsp vanilla extract
• 150 g plain flour
• ½ tsp fine salt
• 100 g white or dark chocolate, chopped

Uses low-dose cannabutter at 9.87 mg THC per tbsp (theoretical). Made it differently? Recalculate.

Method

1. Brown the plain butter in a pan until nutty and flecked. Take off the heat and stir in the cannabutter until melted; the pan is now cool enough not to harm it.

   Image slot · step 1: browned butter with cannabutter melting in · 1200 × 800

2. Whisk in the sugar, then the egg, yolk and vanilla.

   Image slot · step 2: blondie batter being whisked · 1200 × 800

3. Fold in the flour, salt and chocolate. Spread level in a lined 20 cm tin.

   Image slot · step 3: batter levelled in the tin · 1200 × 800

4. Bake at 170 °C (340 °F) for 22–25 minutes until set at the edges. Cool fully, cut a 4 × 4 grid and label with the milligrams per square.

   Image slot · step 4: blondies cut on a grid and labelled · 1200 × 800

Dosing notes

• Browning the infused butter directly would take it well past the temperature that degrades THC. Brown the plain butter, then add the infused.

Educational content, not medical advice. Effects vary with body weight, tolerance and what else you have eaten. Label infused food with the milligrams per portion and the date, and keep it away from children and pets.