These (5-ingredient & extra-fudgy!) gluten-free, paleo and keto brownies are most definitely one of our favorite (and most popular!) desserts here at gnom-gnom. The recipe was first published on January 8th ’18, and has been updated to provide more info on various sweeteners.
Cannabutter: 1/8 ounce of ground cannabis 3/4 cup of butter
Brownies: 3/4 cup of cannabutter 4 oz unsweetened chocolate 1/4 cup cocoa powder 3/4 cup Swerve Sweetener or other erythritol 1/2 tsp vanilla extract 5 large eggs
Peanut Butter Fudge: 3/4 cup peanut butter 6 tbsp butter 1/2 tsp vanilla 1/4 tsp salt 3/4 cup to 1 cup powered Swerve Sweetener sifted
Chocolate Drizzle: 1 ounce high % cacao chocolate
Cannabutter: Evenly spread out the cannabis and bake it in the oven for about 50 minutes at 225 degrees. Melt butter on low heat and add the baked cannabis, leaving it at a simmer for about 45 minutes. Strain the butter with a fine cloth or sieve.
Brownies: Preheat oven to 325F and line an 8×8 inch baking pan with parchment paper with overhanging edges for easier brownie removal. Melt cannabutter, chocolate and cocoa powder together in a medium saucepan, stirring until smooth. Stir in Swerve and vanilla extract. Let cool 5 minutes. Whisk in eggs, one at a time, until well combined. Spread mixture in prepared pan. Bake 15 minutes, or until just barely set and middle is still not quite cooked. Watch them carefully as they can get quite dry if overdone. The edges will rise a little higher but should recede as they cool. Let cool in pan 10 minutes.
Peanut Butter Fudge: In a smal saucepan over medium heat, melt together peanut butter and butter. Stir in vanilla and salt. Stir in powdered Swerve a little at a time until the mixture thickens to a spreadable consistency. Spread over cooled brownies and refrigerate 1 hour, until set.
Chocolate Drizzle: In a small, microwavable safe bowl, melt chocolate by heating in microwave in 30 second increments. Stir until smooth. Drizzle over peanut butter fudge. Let set at least 10 minutes.