Recipe: Cannabutter Brownies

These cannabutter brownies (weed brownies) are easy to make. Just be warned that everyone has a different tolerance for marijuana edibles and brownies are no exception.

Cannabutter Brownies text overlaying close up of brownie cut and lifted from a pan resting on on offset spatula.

Your mileage may vary when it comes to dosing for chronic pain relief. The great part is: you’re in total control. I hope you find a cannabutter brownie dose that brings you pain relief (and maybe even a little fun).

Okay, I’m not much for long, drawn out recipe preambles and dozens of artsy pictures of every fleck of cocoa. Let’s just do this thing and get to making those pot brownies.

My Cannabutter Brownies Recipe


  • 1 ½ cups sugar
  • 1 ½ cups all-purpose flour 
  • ½ cup cannabutter
  • ½ cup butter
  • 3 eggs
  • ½ cup cocoa powder
  • 1 teaspoon vanilla
  • ½ teaspoon baking powder
  • ½ teaspoon salt


Preheat the oven to 350 °F / 175 °C. Grease a 9×13-inch pan.

Mix sugar, flour, melted butter and cannabutter, eggs, cocoa powder, vanilla, baking powder, and salt in a bowl until combined. By hand if you can, because you don’t want to over mix brownie batter. Pour the batter into your prepared pan.

Bake until the edges have started to pull away from the sides of the pan, about 23 to 28 minutes.

Cool your pot brownies before cutting. 

WARNING: If you are trying weed butter brownies for the first time, start small. Potency can vary based on a number of factors, including: the cannabutter recipe, the type of marijuana you choose, your personal body chemistry, how long ago you’ve eaten, and more.

See also: How to Make Crock Pot Cannabutter (and save a fortune).

Small slow cooker with reusable coffee filter lifted over it. The filter is dripping cannabutter back into the crockpot

Options: Add milk chocolate chips, dark chocolate chips, peanut butter chips, walnuts, or pecans to customize your cannabutter brownies.

Tip: If you are micro dosing (or just super sensitive to marijuana like me) vacuum seal and freeze portions for later, removing about a week’s worth at a time from the freezer to thaw.

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