Dark Chocolate Weed Brownies Recipe – Fudgy, Rich & Potent

Introduction

Few edibles are more iconic—or more delicious—than a gooey, rich weed brownie. But this isn’t your average boxed-mix edible. These dark chocolate weed brownies are made from scratch with real cocoa, high-quality cannabis butter or oil, and just the right texture to melt in your mouth without tasting like you're chewing on a nug. Whether you’re making them for a party or a personal treat, this recipe delivers serious flavor and effects in every bite.

In this guide, you’ll learn how to make perfectly dosed, fudgy weed brownies using cannabutter or infused coconut oil. We’ll walk you through ingredients, instructions, dosing tips, and storage. If you’re ready to bake your way to bliss—let’s get into it.

Why Brownies Are the Perfect Edible

Brownies are a classic edible for good reason. They’re rich, indulgent, and easy to infuse without sacrificing flavor. The fats in butter or oil bind beautifully with THC, making brownies an efficient and delicious delivery method. Plus, the strong flavor of cocoa helps mask the earthy tones of cannabis, especially when using potent cannabutter.

They’re also simple to portion and store. Whether you want a full-size dose or a microdosed square, brownies make it easy to customize your intake. No special molds, tools, or expensive ingredients—just good weed and good baking.

Making Strong Cannabutter (or Oil)

Before you bake, you’ll need to infuse your cannabis into butter or coconut oil. This step is key to unlocking THC and ensuring your brownies are both tasty and effective.

Ingredients:

• 7–10 grams of decarboxylated cannabis (start with less if you want milder effects)
• 1 cup unsalted butter or 1 cup coconut oil
• 1 cup water (helps prevent burning during simmering)

Instructions:

1. Decarb your weed: Preheat oven to 110–115°C (230–240°F). Break up your cannabis and spread it on a baking sheet. Bake for 30–40 minutes, stirring once or twice.
2. Combine ingredients: In a saucepan, combine butter/oil, water, and the decarbed cannabis. Simmer on low heat for 2–3 hours, stirring occasionally. Keep heat low to avoid burning.
3. Strain: Let cool slightly, then strain the mixture through cheesecloth or a fine mesh strainer into a glass container. Don’t squeeze the plant matter—it’ll add bitterness.
4. Cool & store: Refrigerate until solid (if using butter) and use as needed in recipes.

Note: Use gloves when squeezing or handling cannabutter—it’s potent and sticky! For more precision, calculate your THC per gram of flower and divide accordingly for dosing (we’ll cover this shortly).

Ingredients

Here’s what you’ll need for one 8×8-inch pan of rich, dark chocolate weed brownies:

• 1/2 cup (1 stick) cannabutter or infused coconut oil (see above)
• 3/4 cup dark brown sugar (or coconut sugar)
• 1/2 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder (dark or Dutch-process)
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon espresso powder (optional, enhances chocolate flavor)
• 1/2 cup dark chocolate chunks or chips (optional)

Instructions

1. Preheat oven: Set your oven to 175°C (350°F). Grease and line an 8×8-inch baking pan with parchment paper.
2. Mix wet ingredients: In a large bowl, whisk together the melted cannabutter, brown sugar, white sugar, eggs, and vanilla until glossy and smooth.
3. Stir in dry ingredients: Sift in the cocoa powder, flour, salt, and espresso powder. Mix gently with a spatula until just combined. Don’t overmix.
4. Add chocolate (optional): Fold in the chocolate chunks or chips for extra richness and melt.
5. Bake: Pour the batter into your prepared pan. Bake for 20–25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
6. Cool: Let the brownies cool in the pan for at least 30 minutes before cutting. This helps them firm up and makes dosing more consistent.

Tip: Cut into 12–16 pieces for mild-to-moderate doses, depending on your cannabutter strength.

Dosing & Potency Tips

Edibles hit differently than inhaled cannabis—and often stronger and longer. That’s why proper dosing is key. If you’re using homemade cannabutter, your potency depends on the strength of your flower and how much you used.

Basic THC Estimate:

• If you used 7g of cannabis at 15% THC, that’s about 1,050 mg total THC.
• If your infusion was efficient (~70%), that’s roughly 735 mg total in the whole batch.
• If you use 1/2 cup (half the batch) of this cannabutter in the recipe, you’re looking at ~367 mg in the brownies total.
• Divide into 12 brownies = ~30 mg THC per piece. Cut smaller if needed.

Start low and go slow: If you’re new to edibles, start with a small piece (~5–10 mg THC) and wait at least 90–120 minutes before deciding to take more. Effects can creep up slowly but last up to 6–8 hours.

Want more guidance? Check out our post on how long it takes for edibles to kick in.

How to Store & Serve

Store your brownies in an airtight container in the fridge for up to one week, or in the freezer for up to 3 months. Let frozen brownies thaw at room temperature or microwave for 10–15 seconds for that fresh-baked texture.

Label clearly: If you live with others, clearly mark them as infused! You can wrap each piece individually with a note if you’re sharing them at a gathering.

Serving tip: Pair with coffee, ice cream, or a scoop of Greek yogurt and fruit for an extra layer of indulgence (or balance).

Conclusion

Dark chocolate weed brownies are the perfect fusion of flavor, potency, and homemade satisfaction. With quality ingredients, a clean infusion method, and mindful dosing, you can create an edible that’s as delicious as it is effective. Whether you’re baking for yourself or sharing with friends, these brownies strike that rare balance: rich, reliable, and ready to elevate any occasion.

As always, remember to dose carefully, label clearly, and savor each bite slowly—especially if you’re new to edibles. Happy baking!

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