We've all been there. You walk into a party and someone's whipped up a batch of special brownies. You excitedly grab one and take bite only to find the fudgy goodness you were expecting replaced by the taste of dried leaves and chocolate syrup. Don't lie. This is the stuff of nightmares and it probably happened because your baker friend, let's call him Brian, isn't a very good chef. Now what Brian probably did is take an ounce of low-quality kush and mix it into a box of brownie mix, creating a dry, barely palatable rendition of the delicious chocolate squares your grandma used to make. Sure, these trash rectangles will get you stoned beyond belief, but Brian forgot one essential thing. Marijuana does not taste good. Of course, most seasoned smokers have no problem with the slight aftertaste of a hit from a joint, and the smell–probably more because of association than actual enjoyment–is often described as pleasant, but this is far from an endorsement of marijuana's flavor profile. Don't get too mad at Brian. Marijuana, great for so many things, falls flat as an ingredient. Its musk is extremely pungent and it has a tendency to muddle the flavors you actually want to taste. You know, like chocolate. It's not Brian's fault he failed. Braver chefs than him have never successfully climbed that mountain.
But what if there were another way to make pot brownies?
Meet cannabutter, a marijuana-infused butter substitute that will make all of your edible dreams come true. Just substitute regular butter for this genius invention, and you can turn just about any baked good into something that'll get you stoned. Invented by JeffThe420Chef aka the "Julia Child of Weed," this light-tasting ingredient will help you make edibles that actually taste good. But how's it made?
Recipe courtesy of JeffThe420Chef ~ with some small tweaks*
What you'll need:
Heat-resistant glass dish
Small tupperware container
Medium sized saucepan
1 pound of butter
1 ounce of marijuana
1 cup of water
Step 1: Clean your weed
Grind weed and soak in distilled water overnight.
Step 2: Blanch your weed
Place weed into a tea strainer, then put strainer into boiling water for 5 minutes. After, put weed in ice bucket for 1 minute to halt cooking process.
Step 3: Rinse your weed
Rinse weed with distilled water and then dry.
Step 4: Decarboxylate** your weed
Spread weed in Pyrex dish and cover with tin foil. Preheat oven to 300ºF. Cook for 20 minutes.
Step 5: Infuse the Butter
Melt butter in a medium sized pan. Add cup of water and gradually mix weed in. Simmer on high heat for 3 hours. Stir occasionally and never allow mixture to reach a boil.
Step 6: Strain and Refrigerate:
Strain the plant material out using a coffee filter and pour the butter mixture into a tupperware container. Seal the container and place in refrigerator until butter has congealed.
*Jeff's recipe calls for the innovative use of a French press coffee grinder. Since this item isn't in most American households, we decided to omit it, and change the recipe a bit.
**Don't worry. Decarboxylation is a big word, but you don't need to be Louis Pasteur to understand it. Essentially, before you smoke weed, the THC inside of it is actually concentrated in the form of THCA (THC acid). When it reacts with heat, this acid is activated, producing the form of THC that gets us high. When you smoke, this process happens automatically via combustion, but in order to activate marijuana's psychoactive chemicals without smoking, some sort of external heat is required. In this case, we suggest using an oven on low heat.
Now that you've finished and have one pound of cannabutter, you're ready to make a whole lot of truly delicious pot brownies. Here's the good news: you can choose any brownie recipe you'd like. Just substitute your cannabutter for the butter in the recipe. Here are a few of our favorites:
Triple Chocolate Brownies - America's Test Kitchen
Best Brownies- All Recipe
Gemma's Brownies- Gemma Stafford