shit, i'm so higgggh (Guest)
Mon 19
Jun 201709:04PM UTC
Pot Brownies
Ingredients 2 tbsp. cannabutter 1 + 2 tbsp. stick unsalted organic butter 4 ounces bittersweet chocolate (Ghirardelli or Baker's chocolate work great!) 3 (room temp) eggs 1 ½ cups white sugar ½ cup cane sugar 1 tsp ground Italian espresso Pinch of salt 1 tsp (good quality) vanilla 1 cup all-purpose flour
Method
1.Preheat oven to 350°F (177°C) 2.Lightly grease and line with aluminum foil 13 x 9 inch brownie pan 3.Take out eggs, butter, and cannabutter and allow to come to room temp for half hour prior to making recipe 4.Melt chocolate, over low-medium heat in double boiler, until almost all chocolate is melted. 5.Take chocolate off heat and slowly add unsalted butter. After each addition whisk to incorporate. 6.Once butter and chocolate are melted add sugar. Whisk until sugar has completely dissolved into chocolate mixture. 7.Add pinch of salt, vanilla, eggs and cannabutter. Whisk for two minutes on low or by hand. 8.Switch to a spatula and blend in flour until completely incorporated. 9.OPTION: Stir in ½ cup chopped/toasted peanuts at this point 10.Transfer batter to greased and lined 13 x 9 inch brownie pan and bake for 35 – 40 minutes (test with toothpick- toothpick should come out almost clean) 11.IMPORTANT - DON'T OVERBAKE!! 12.Cool brownies in pan for at least half hour 13.*chef's suggestion: cool in pan over night in refrigerator, and allow to come to room temp before cutting 14.Cut into 24 equal pieces
Use electric beaters to beat cream, icing sugar and vanilla until firm peaks just form. Use a zester to zest the orange. Peel and segment orange, reserving any juice. Fold zest, mascarpone and 1 tbs of the reserved juice through cream mixture until just combined. Reserve 1 tbs of the cream mixture and chill.
Step 2
Lay crepes out on a work surface. Spread 1 crepe with Nutella, leaving a 5mm border. Place on a serving platter. Top with another crepe. Spread about 2 tbs of the cream mixture over crepe. Repeat with remaining crepes, Nutella and cream, finishing with a crepe. Place stack in fridge for 1 hour to chill.
Step 3
Preheat oven to 180 ̊C/160 ̊C fan forced. Line a baking tray with baking paper. Combine hazelnuts and maple syrup in a bowl. Spread onto prepared tray. Bake for 12-15 minutes or until golden. Set aside until cooled completely. Break into pieces.
Step 4
Top stack with reserved cream mixture and orange segments. Drizzle with extra syrup. Scatter with nuts and shaved chocolate.
I would just like to take a moment to commemorate the sacred anniversary of the day that someone commented a weed brownie recipe under the most iconic reylo fanfiction on the web. Thank you and amen.
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treezie Mon 19 Jun 2017 04:55PM UTC
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shit, i'm so higgggh (Guest) Mon 19 Jun 2017 09:04PM UTC
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