I had a tightly wrapped 1/2 cup of the BC Compassion Club's sativa butter in the fridge and a jones for a sugar-free dessert that wasn't fruit-based [Fruit crisp, I love you, but sometimes a woman needs some alone time with her chocolate. You understand, right?]I tweaked this recipe which was originally from a Splenda recipe booklet. The single review mentioned the resulting brownie's "flatness", but I figured an extra scoop of baking powder would help. That, and doubling the recipe. And using pot butter.
When baking with cannabis butter ["cannabutter"], it's a good idea to go half cannabis butter, and half regular butter. Partly because it's potent and that's all you need, and partly because pot-infused butter tastes like, well, pot-infused butter. It can be overpowering if used straight [why I usually use the cannabutter in a garlicky bruschetta; to hide the taste, and because I love garlic. Pervertedly]. 
These turned out great; when cooled, it was a moist, dense sugar-free cake - and the applesauce and walnuts make it practically good for you. The cocoa masked virtually all taste of the cannabutter. I was so focused on getting to the end product ["whee, pot brownies!"] it wasn't until I had the more-cakey-than-chewy brownie moist chocolate cake with walnuts cooling on a wire rack that I realized I had made my first cake from scratch! Go me!
Best of all, I still had 1/4 cup of unused cannabutter in the fridge for the next attempt; I'm thinking of using darker cocoa, omitting the walnuts, and spooning preserved cherries over the cake. Oh my.
I tweaked the recipe from Food.com and doubled their version. My doubled, tweaked, pot-infused version [which can be halved and/or made with plain butter only, if that's the way you roll] is below:
Ingredients:
- 1 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 1/2 cup Splenda granular, sugar substitute
- 3 teaspoons baking powder
- 1 cup walnuts, chopped
- 1/4 cup plain unsalted butter, softened
AND - 1/4 cup cannabis butter, softened
- 1 cup unsweetened applesauce
- 4 eggs
- 2 tablespoons vanilla extract
- 4 tablespoons mini chocolate chips
Tip: butter will soften quickly if cut into small cubes [pictured]. If you want to make this without cannabutter, make sure the total amount of regular butter you use is 1/2 c. for the doubled recipe shown here, or 1/4 c. if halving the recipe.
Directions:
- Preheat oven to 350 degrees and grease a 8" x 8" baking dish with butter
- Combine flour, cocoa, Splenda and baking powder in a large bowl
- Stir in walnuts
- In another bowl, combine butter(s), applesauce, eggs and vanilla extract mixing well with a wire whisk [I went to town with my newly-acquired $20 electric mixer...the power! No more sore wrists! Mwahahahaha!]
- Add wet mixture to dry mixture and mix gently to combine.
- Fold in chocolate chips.
- Spread batter in dish and bake for 35 minutes.
- Cool on wire racks.
- Nom with a cold glass of milk. Enjoy smallish portions until you know where you're at; overdoing it on cannabis edibles can be uncomfortable. Just FYI.
