Cannabis-Infused Brookies (Half Brownie, Half Cookie)

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There’s no reason to settle for just a brownie or a cookie when you could have both in one glorious bite. Enter cannabis-infused brookies – half brownie, half cookie. Every bite is packed with fudgy brownie and soft cookie delight. Add some cannabis-infused butter to the mix, and you have an extra jazzy treat for you, your friends, and family, or just for you.

A Note on Potency

This recipe uses a lot of butter. These brookies will be strong if you use all cannabis-infused butter. You can decrease potency by substituting some portion of the cannabutter with non-infused butter. Please use caution if you’re a first-time user and use our edibles dosage calculator to estimate your dosage.

How To Make These Extra Delicious

Don’t skimp on the quality of your cocoa powder. While using something like Hershey’s will get you a good brookie, going with good quality cocoa powder like Valrhona cocoa powder will take these a step beyond. Also, use a good quality chocolate chip such as Ghirardelli chocolate chips if you can. The result is so good.

Cannabis-Infused Brookies (Half Brownie, Half Cookie)

There’s no reason to settle for just a brownie or a cookie when you could have both in one glorious bite. Enter the brookie – half brownie, half cookie. Every bite is packed with fudgy brownie and soft cookie delight.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Cannabis Dessert Recipes
Cuisine American
Servings 15 brookies

Equipment

Ingredients
  

Brownie Batter

  • 1/2 cup cannabutter, melted
  • 1/3 cup cocoa powder
  • 1/2 cup sugar, or cannasugar
  • 1/2 cup light brown sugar, packed
  • 1/2 tsp salt, or cannasalt
  • 2 eggs, large
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 3/4 cup chocolate chips

Cookie Dough

  • 1/2 cup cannabutter
  • 1/2 cup sugar, or cannasugar
  • 1 egg, large
  • 1 tsp vanilla extract
  • 1/2 tsp salt, or cannasalt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/3 cups all-purpose flour
  • 1 cup chocolate chips, plus more for sprinkling on top

Instructions
 

  • Heat the oven to 350°F.
  • Very lightly oil the baking pan and line it with parchment paper. The oil helps keep the parchment from moving around on you, and the parchment makes it easy to remove the brookies without sticking.
  • To make the brownie batter, melt the butter and whisk in the cocoa powder. Whisk in the sugar and salt, followed by the eggs and vanilla. Whisk the eggs and sugar for a couple of minutes to ensure they’re combined very, very well.
  • Add in the flour and mix until nearly combined, then fold in the chocolate chips or other additions (like nuts, etc.). Make sure to scrape down the sides of the bowl to incorporate any flour sticking to the sides, then transfer to the prepared baking pan and spread into an even layer. Set aside.
  • To make the cookie dough, cream the butter, sugar, and brown sugar on the high setting of a stand mixer for 3-4 minutes, or until it’s pale and fluffy. You’ll want to scrape down the sides of the bowl a few times to incorporate anything sticking to the sides.
  • Mix in the egg and vanilla, scraping the sides of the bowl as needed.
  • Add the salt, baking soda, and baking powder and mix until incorporated.
  • Pour in the flour, mix until nearly combined, and fold in the chocolate chips. Finish mixing by hand with a silicone spatula, scraping down the sides and bottom of the bowl to incorporate any sticking flour.
  • Scoop spoonfuls of cookie batter into the prepared pan on top of the brownie batter. We aren’t looking to spread it. The dollops will let the brownie part show through to the top for a nice effect.
  • Sprinkle additional chocolate chips on top, if desired.
  • Cover the pan with foil and bake for 20 minutes. Uncover and bake for another 20 minutes.
  • Let the brookies cool completely before removing them from the pan and cutting them into 15 even pieces. Enjoy!

Notes

  • For dosing help, try our edibles dosage calculator.
  • Storage: These brookies will be good for about a week in an air-tight container at room temperature. They’ll also freeze for several months, sealed well.
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