Homemade pot brownies

Recommendations from The Washington Post:

Plenty of high-end bakeries and dispensaries can meet the demand, not to mention delivery services for those isolating at home.

Luckily, [you] can learn to DIY via cookbooks such as “Bong Appetit” or the TV show of the same name, online tutorials from the likes of JeffThe420Chef or the Instagram stories of Monica Lo, a.k.a. Sous Weed. Of course, the functional ingredient matters — but consumers want edibles to be appetizing, too.

If you want [delicious pot brownies]... you need to know one word: cannabutter.

In brief, cannabutter is butter that’s infused with cannabis that’s been toasted to activate the THC (a process called decarboxylation, or “decarbing” for short). Some cooks simmer butter and water mixed with cannabis on the stove top, while others prefer to sous vide; Isaiou favors a rice cooker for this step. The infused butter is cooled and strained; Isaiou goes an extra step and clarifies hers to a gheelike consistency. A second option is to mix cannabis extract into butter or another fat. (Note: In some states cannabutter is available for purchase, but for those who have time on their hands, it’s not a difficult project.) ... among home bakers of edibles, Ghirardelli’s Double Chocolate Brownie Mix is a favored starting point.

NOTE: The Washington Post does not condone illicit drug use, so this recipe should be made only by those who live where it is legal do so. This recipe uses 1/4 cup cannabutter, which should have 263 milligrams THC. This means each 2-inch brownie square has about 11 milligrams THC.

Storage Notes: The brownies taste even better the next day and keep well if tightly wrapped. They can be refrigerated for up to 1 week or frozen, tightly wrapped, for up to 3 months. The cannabutter can be refrigerated for up to 1 month or frozen for up to 1 year.

Details on the preparation of the cannabutter and the brownies (scroll down).