Brownies are an old standby, and these are to die for. This recipe gives you the option to double up on medibles, and the warm soft brownie is perfect covered in a scoop of melting vanilla ice cream. There's plenty to share, and they store well in an air tight container in the fridge.
1/2 cup cannabutter, melted
1 cup sugar (OR cannasugar)
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts(optional)
1) Heat oven to 350°F. Grease 9-inch square baking pan.
2) Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.
3) Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.