The Cannabis Lifestyle: Recipe

JeffThe420Chef, author of The 420 Gourmet: The Art of Elevated Cannabis Cuisine is the creator of “Tasteless” canna-butter and canna-oils and the inventor of Culinary Cannabis — cannabis flower that mimics the smell and taste of familiar herbs and spices like oregano, rosemary, thyme and cinnamon. Using a secret process rooted in molecular gastronomy, Chef Jeff has been able to create cannabis ingredients that are simple to use and precisely dosed.

Dubbed “The Julia Child of Weed” by The Daily Beast, and a legendary cannabis chef by Cheddar, JeffThe420Chef, works with cannabis in ways that no other cannabis chef in the world does. These are Chef Jeff’s most popular dessert, and there’s good reason for it. This is simply a chewy chocolate brownie, with cookie butter, roasted almonds, Heath bar, chocolate…and cannabis! Use an ice cream scoop and “mini” baking mold for 24 equally dosed brownies.

Heath Bar Canna-Cookie Butter Brownies

INGREDIENTS

Cooking spray (preferably “butter-flavored”) 3 sticks grass-fed butter, melted 1 stick creamy canna-butter, melted 3 cups raw cane sugar 1 tablespoon vanilla extract 4 eggs, lightly beaten 1 ½ cups all-purpose flour 1 cup unsweetened cocoa powder 1 teaspoon salt 1 cup semisweet chocolate chips ½ cup roasted and lightly salted almonds, crushed 1 cup Speculoos cookie butter 1 ½ cup meling chocolate – 2 colors (1 cup for base color and ½ cup for deco-drizzle) Paramount crystals 4 Heath bars or similar, crumbled into pieces.

Combine the melted butter, melted canna-butter, sugar and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

Using a flour sifter, sift the flour, cocoa powder and salt into a separate bowl. (It’s important to actually sift these ingredients instead of just tossing them together in a bowl.)

Gradually stir the dry mixture into the butter mixture until blended. Add the chocolate chips and almonds. Spread the batter evenly in the prepared baking pan. Bake 35 to 40 minutes, until a toothpick inserted into the center of one or two of the middle brownies comes out clean. Remove, and let the pan cool on a wire rack before releasing the brownies.

Cut into 24 equal pieces. Spread a layer of Speculoos cookie butter on top of each brownie and refrigerate uncovered for 30 minutes.

In a medium Pyrex bowl, melt the chocolate for your base color with a pinch of Paramount Crystals for 20 seconds in the microwave. Stir well. Microwave again for 10 seconds. Stir briskly until smooth and creamy.

Insert a small fork into the side or bottom of a brownie. Dip the brownie in the chocolate and use a small spatula to ensure that it’s evenly coated. Set the coated brownie on parchment paper. Repeat this process with the remaining brownies.

Sprinkle Heath Bar crumbles on the brownies while the chocolate is still warm.

In a clean bowl, for your decorative color, melt the chocolate with a pinch of Paramount Crystals for 20 seconds in the microwave. Stir well. Microwave again for 20 seconds. Stir briskly until smooth and creamy. Swizzle melted decorative chocolate over brownies, and voila!

*Approximate dose per serving is based on infusing 5 grams of cured/dried/ decarbed cannibas into 11/2 sticks of butter.

What are Paramount Crystals?

Paramount Crystals are tiny chips of shortening that are the secret to creating a smooth chocolate coating. Your chocolate will be easy to work with and will dry evenly with a nice shiney finish. You can purchase through online channels and at your craft store that carries baking supplies.

Jeff the 420 Chef

Leela Cyd