Z
Zeldar
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Bake in preheated oven at 300 degrees for 30 to 40 minutes
Have fun!
When the first-time edible maker sets out to turn their beautiful budder into a fine finished product, they are faced with finding a suitable recipe that can easily incorporate a (usually) large amount of bud butter that does not completely overpower the final product. I believe that I have found quite a nice recipe that accomplishes this:
The recipe below is more than 100 years old. It’s the original recipe for the brownie created at the direction of Bertha Palmer in the Palmer House kitchen and served at the World Fair held in Chicago in 1893. The first written reference to the “brownie” appears in the Sears Roebuck Catalog published in Chicago in 1898. This brownie remains one of the hotel’s most popular confections.
Chocolate Fudge Brownie
1 lb. 2 oz. semi-sweet chocolate
1 lb. bud butter
1. lb. oz. granulated sugar
8 oz. cake flour
1 T baking powder
4 eggs
1 lb. crushed walnuts
Melt chocolate with butter in double boiler.
Mix dry ingredients in bowl, except walnuts
Mix chocolate with dry ingredients, 4 to 5 minutes
Add eggs
Pour into 9X12 inch baking pan. Sprinkle walnuts on top. Press walnuts down slightly into mixture with your hand.
Bake in preheated oven at 300 degrees for 30 to 40 minutes
You will know when done when the edges will start to become a little crispy and the brownie has raised about ¼ inch. Note that even when the brownie is properly baked, it will test “gooey” with a toothpick in the middle due to the richness of the mixture.
Have fun!
Don't forget to consume mass quantities when you do J.
Nice recipe, but I have a question.
On the quantities:
1 lb. 2 oz. semi-sweet chocolate
is this to read 1 lb and 2oz? so it would be 18 oz.
Same with sugar, is it
1. lb. oz. granulated sugar
so that is 1 lb and 1 oz = 17 oz?
Just trying to get the quantity correct.
Thanks
pp69
I'll second the coconut butter recommendation vs. regular butter. Much sweeter/tastier, IMO.
However, if you do use regular butter, I suggest investigating "clarifying" the butter before adding in the bud/hash/etc. Clarifying gets rid of the water and other impurities and leaves just the FAT....which is exactly what ya want. An added bonus with clarifying, IMO, is that the butter and final product will take on a "nutty" type flavor that blends very well with most canna products and seriously reduces the "green" taste that comes through with regular butter.
s h
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