- 1 stick of unsalted Canabutter
- ? cup vegetable shortening
- ? cup of cocoa powder
- 1 cup cake flour
- 2 cups sugar
- ? teaspoon salt
- 4 ounce bittersweet or semisweet chocolate
- ? teaspoon baking powder
- ? teaspoon baking soda
- 2 jumbo eggs
- The guts of one vanilla bean
Preheat to 350?. Soften the cannabutter. Baking brownies, calls for your standard wet bowl, dry bowl batter technique, so start by mixing all of the dry ingredients together. Then, in a second bowl, combine vanilla and eggs.
Melt the chocolate gently, then stir in the shortening into the chocolate until it melts. Stream the chocolate mixture slowly into the eggs and mix with a spatula, then fold in cannabutter. Make sure everything is uniformly mixed without stirring too much.
Fold the wet batter into the combined dry ingredients, and stir this again until it?s just mixed. Squeeze out every last drop of the batter into a waiting greased and parchment lined 9×7 pan. Smooth out the mixture and smack it flat on the counter a few times to make sure there is no air trapped inside. Bake for 15 minutes, rotate the pan, then bake for another 15 minutes.
Remove from the oven and cool in the pan for 10 minutes. Now it is time to eat your first brownie! :0)….then remove from pan and let cool on a wire rack….enjoy!!