Fudgy Cannabis Brownies with Espresso Sea Salt

Introduction

Nothing says “classic edible” like a good old-fashioned pot brownie — but we’re stepping it up with dark chocolate, espresso salt, and precise infusion. These are rich, chewy, and hit just right.

Ingredients

• ½ cup cannabutter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ⅓ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• ¼ tsp salt
• ¼ tsp baking powder
• ½ cup dark chocolate chunks
• 1 tsp espresso powder
• Flaky espresso sea salt (or regular sea salt + espresso powder mix)

Instructions

1. Preheat oven to 350°F (175°C). Grease or line an 8x8-inch baking pan.
2. In a bowl, whisk together cannabutter and sugar. Beat in eggs and vanilla.
3. Stir in cocoa powder, flour, salt, baking powder, and espresso powder.
4. Fold in dark chocolate chunks.
5. Pour batter into pan. Sprinkle espresso sea salt lightly on top.
6. Bake for 20–25 minutes or until the center is just set. Cool before cutting.

Dosing Tip

If your cannabutter is 10mg THC per tablespoon, each brownie (cut into 12) will contain about 5–6mg THC.

Twist Factor

The espresso salt doesn’t just boost the chocolate — it sharpens the high and gives each bite a rich, aromatic edge.

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