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Note: this recipe is from a specialized marijuana cookbook by Cheri Sicard; "The Easy Cannabis Cookbook: 60+ Medical Marijuana Recipes for Sweet and Savory Edibles"
Coconut oil replaces traditional butter in this fudgy brownie recipe, resulting in treats that are both flavorful and super moist. Coconut oil is a surprisingly versatile ingredient for cooking and baking. It doesn’t impart all that much coconut flavor to the finished dish, making it a great option for savory recipes, too.
Preheat the oven to 350°F. Line an 8-inch-square baking pan with aluminum foil, leaving a couple of inches of over-hang. Grease the foil with the vegetable shortening.
Combine the flour, cocoa powder, and salt in a medium bowl.
In a medium saucepan, melt the coconut oil, Cannabis Coconut Oil, and chocolate together over low heat, stirring frequently. Set aside to cool for 5 minutes.
Stir the brown sugar into the melted chocolate.
Beat in the eggs and vanilla extract and continue mixing until well incorporated.
Add in the flour mixture and com-bine until just incorporated.
Stir in nuts (if using).
Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.
Let cool in the pan before using the foil to lift out the brownies and slice.
Turn these simple brown-ies into a spectacular sundae by placing a brownie in a bowl and topping with a scoop of vanilla ice cream. Drizzle with hot fudge sauce and top with whipped cream and a cherry.
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