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.