Over the Top Brownie

8 ounces semi-sweet chocolate

¾ cup butter, melted

8 teaspoons (38 g) cannabutter, melted

1 tablespoon instant espresso

1 cup sugar

¼ cup brown sugar

2 eggs

2 teaspoons vanilla

¾ cup flour

½ cup cocoa powder

1 teaspoon baking powder

½ teaspoon salt

16 mini peanut butter cups

10 mini sea salt caramels

1 cup toasted pecans, slightly crushed


In a double boiler or microwave, melt the chocolate with the butters and the espresso; mix well and cool.

Using an electric mixer, beat together the sugars, egg and vanilla and add the chocolate mixture; set aside. Sift the flour, cocoa powder, baking powder and salt; stir into the batter until none of the dry mixture is visible.

Transfer one third of the batter to a greased and parchment lined 8-by-8 inch square pan. Evenly distribute the peanut butter cups, spread another third of the batter and distribute caramels. Top with remaining batter and pecans.

Bake in a preheated 350 F oven until the brownie pulls away slightly from the sides of the pan and a tester comes out mostly clean and dry, about 40-45 minutes. Cool for at least an hour. Makes 16, 2-inch servings, each about 5 mg THC, depending on the strain.



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