Double Chocolate Weed Brownies Recipe

Name: Double Chocolate Weed Brownies
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 16
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter; 1/4 cup cannabis-infused coconut oil; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/3 cup unsweetened cocoa powder; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 1/2 cup semi-sweet chocolate chips

I’ll never forget the first time I made these Double Chocolate Weed Brownies. I was so nervous about the special ingredient that I completely forgot to add the sugar. My friend Dave took one bite and his face just went completely blank. He said they tasted like bitter, earthy bricks. We had a good laugh, but it taught me to always read the recipe twice. Now, these brownies are my go-to for relaxing with friends, and I’ve finally nailed the process after so many tries.

Recipe Card

Recipe Title	Double Chocolate Weed Brownies Recipe
Servings	16 brownies
Prep Time	25 minutes
Cooking Time	30-35 minutes
Calories	Approx. 280 per brownie

Ingredients

1/2 cup (1 stick) unsalted butter
1/4 cup cannabis-infused coconut oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup semi-sweet chocolate chips

That cannabis-infused coconut oil is the star, but man, you gotta be careful with it. I once used a new, super potent batch and didn’t adjust the amount. Let’s just say my movie night turned into a very, very long nap on the couch. Start with a known potency! And for the regular butter, I’ve used margarine in a pinch and it worked fine, but the texture was a bit more cake-like.

Directions

Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan.
In a medium saucepan, melt the butter and cannabis-infused coconut oil together over low heat. Stir until it’s just melted and combined.
Remove the pan from the heat and stir in the sugar, vanilla, and eggs. Mix it really well until it looks smooth.
In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Don’t overmix!
Fold in the chocolate chips.
Pour the batter into your prepared pan and spread it out evenly.
Bake for 30 to 35 minutes. A toothpick inserted in the center should come out with a few moist crumbs.
Let the brownies cool completely in the pan before you even think about cutting them.

The most important step is letting them cool. I know it’s tempting, I really do. But one time I cut into them while they were still warm and it was a gooey, crumbly disaster. They just fell apart and I was so mad at myself. Waiting is the hardest part, but it makes for perfect, clean squares.

I love making these for a small gathering because they’re such an easy way to share a fun experience. They’re the ultimate comfort food, but you have to respect them. The biggest mistake I made, besides the sugar incident, was doubling the recipe in a 9×13 pan without adjusting the bake time. The middle was pure lava while the edges were burnt. It was a sad day.

What I’d change next time is maybe trying a dark chocolate chip instead of semi-sweet. I think the extra bitterness would pair really well and balance the sweetness. These brownies keep well as leftovers for a few days, just store them in an airtight container. They never last that long in my house, though.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
280	32g	16g	3g

Yeah, these aren’t exactly a health food, I know. The calories can be a surprise if you eat more than one, which is always a risk. I’ve tried making a “lighter” version with applesauce instead of some butter, but it changed the texture too much and the brownies were weirdly spongy. If you’re on a special diet, maybe just enjoy a small piece and savor it.

Ingredient Swaps

Ingredient	Substitution
All-Purpose Flour	Gluten-Free 1:1 Baking Flour
Semi-Sweet Chocolate Chips	Dark Chocolate Chunks or White Chocolate Chips
Granulated Sugar	Brown Sugar (for a chewier, richer flavor)

I’ve tried the gluten-free flour swap for a friend and it worked perfectly, no one could tell the difference. Swapping in brown sugar was a happy accident when I ran out of white sugar, and it made the brownies so much fudgier. But I tried using carob chips once instead of chocolate chips and it was a total fail, they just didn’t melt right and the flavor was off.

Tips

Always, always label your pan of brownies. You do not want a surprise visitor to help themselves.
Use a glass or metal pan, not a dark non-stick one, to prevent the edges from burning.
For super clean cuts, chill the brownies in the fridge for an hour before slicing.

I learned the labeling tip the hard way. My cousin stopped by unannounced, saw the brownies on the counter, and ate a huge one. He had to call in sick to work the next day. I felt so terrible. Now I just put a little piece of tape on the foil that says “SPECIAL” in big letters. It saves a lot of trouble.

FAQ

How long does it take to feel the effects?
Honestly, it can vary so much. For me, it usually takes about an hour to an hour and a half. But it depends on what you’ve eaten that day and your own body. Start with a small piece and wait at least two hours before you even think about having more.

Can I taste the weed?
Yeah, a little bit. The double chocolate does a great job of masking it, but you’ll still get a hint of that earthy flavor. If you use a really high-quality oil or butter that’s been water-cured, the taste is a lot less noticeable.

My brownies came out really cakey, what did I do wrong?
Oh, I’ve done this! You probably over-mixed the batter after adding the flour, or you used too much flour. When you measure your flour, spoon it into the measuring cup and level it off. Don’t scoop the cup right into the bag, that packs in way too much flour and makes them dry and cakey.

That’s everything I know about making Double Chocolate Weed Brownies! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.