Blondies instead of brownies?

[nurse maryjane]

OK family...I've read all the posts I could find on making brownies. Alot of good information that is leaving me confused. So I'm just going to post what I wanna do and hopefully you guys will steer me in the right direction.

I don't want to make brownies, I want to make blondies and it's gonna have to be from scratch, since I've never seen a box mix for blondies. The recipe is below. OK so you guys tell me at what point do I add the weed? Should I make cannabutter and use it to melt the brown sugar? Or do we need to grind it up superfine and add it to the blondie batter? I'd like to have them ready in time for the Jermain Taylor fight this evening....Thanks family!!

8 tbsp. butter
1 1/2 c. light brown sugar
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 1/2 tsp. vanilla
3/4 c. chopped pecans

Heat oven to 325 degrees. Melt butter in large saucepan over low heat.
Stir in sugar until smooth. Remove from heat and let cool.
Butter a 9 inch square pan.
Combine flour, baking powder and salt. Beat eggs one at a time into sugar mixture. Beat in vanilla.
Stir in flour mixture gradually. Stir in pecans.
Pour into buttered pan and bake until blondies come away from sides of pan, 50-60 minutes.
Cool completely before cutting. Makes 16 squares.

nurse maryjane Reviewed by nurse maryjane on 09-29-2007. Blondies instead of brownies? OK family...I've read all the posts I could find on making brownies. Alot of good information that is leaving me confused. So I'm just going to post what I wanna do and hopefully you guys will steer me in the right direction. I don't want to make brownies, I want to make blondies and it's gonna have to be from scratch, since I've never seen a box mix for blondies. The recipe is below. OK so you guys tell me at what point do I add the weed? Should I make cannabutter and use it to melt the Rating: 5

[imitator]

No one likes chewing up bits of weed, Id recommend going the cannabutter route.

[slightlystoopid27]

ya id make cannabutter but if you dont mind tastin the weed in your food then wen u melt the butter just throw in the weed to with and let it simmer for like 20 mins and the continue with the recipe. plus i think if you leave the weed in the batch then it will be more potent than if you strain it out since if you didnt get all the thc out with the butter then wen you bake it that will also take out the thc.

[nurse maryjane]

OK here's my concerns....
#1-if I make the cannabutter, will reheating it to carmelize the brown sugar damage the THC content?

#2-these blondies cook @ 325 for about 60 mins....in most of the stuff I've read, you should only cook THC for about 30 mins. What effect will the longer cooking time have on the THC content? I don't want to burn it all off in the oven...should I lower the temp and cook longer?

We don't mind the taste of weed, so I was thinkng that if I ground it up powderfine (like in bob's cannabutter pictures) then it should just blend in with the batter like any other powdered herb.

[Charles U Farley]

Hey Maryjane,Ive cooked brownies for 45-50 minutes and have never had any complaints except when I run out.I think you are refering to the making of the canna butter?Maybe?I do mine in a slow cooker for 12 hours.I think you will be fine just baking it as its already attached/bonded/worked in with the butter.I think the only time you will have to pay attention is when you are warming up the butter.I keep mine frozen and then nuke it when I need it so its already a liquid when I need it.I think you might want to make sure you dont scorch it in the pan.Looks like a great recipe,yummy.

I am not a big fan of the taste of canna butter so I usually make brownies with so much crap in em (cream,carmel,fudge,choc.chips,cream cheese)so that I dont have to taste it.Works but they end up being rich as hell...oh well you dont need more than one anyways.As I reread your post I see I am a day late as the Taylor fight was last night.Big suprise huh?Anyways how did your treats turn out?

[nurse maryjane]

Hey Maryjane,Ive cooked brownies for 45-50 minutes and have never had any complaints except when I run out.I think you are refering to the making of the canna butter?Maybe?I do mine in a slow cooker for 12 hours.I think you will be fine just baking it as its already attached/bonded/worked in with the butter.I think the only time you will have to pay attention is when you are warming up the butter.I keep mine frozen and then nuke it when I need it so its already a liquid when I need it.I think you might want to make sure you dont scorch it in the pan.Looks like a great recipe,yummy.

I am not a big fan of the taste of canna butter so I usually make brownies with so much crap in em (cream,carmel,fudge,choc.chips,cream cheese)so that I dont have to taste it.Works but they end up being rich as hell...oh well you dont need more than one anyways.As I reread your post I see I am a day late as the Taylor fight was last night.Big suprise huh?Anyways how did your treats turn out?

Ha!! Nobody responded so we bong'd it up for the fight and attempted firecrackers last night...my fiance had some sort of auditory hallucination (he ate most of them) and I just got a really good buzz....I really didn't like the taste of the nutella, even after adding some pnut butter to it, so I only ate about 3/4 of a cookie. And I think next time I'll grind the weed to powder. Even well ground I didn't like the feeling of tiny buds getting stuck in the back of my throat.

[nurse maryjane]

But seriously though, I need help from somebody that knows THC cooking ( BOB) and can let me know if using the cannabutter for my blondie recipie should yield positive results. I'm worried due to the temp to make the butterscotch may be too high to use the cannabutter. And how does THC react to carmelizing sugar? Would I come out better just powdering up the batter after the fact, letting it sit and then baking it?

[palerider7777]

i don't know but thanks for the recipe iv'e been wanting that recipe for awhile now thanks abunch

[Flameon]

Hi maryjane

Just a couple of tips that I think you might find useful when cooking with weed:

Firstly, the oven temperature you're proposing to use in this recipe is high for cooking cannabis, 325 degrees Fahrenheit (Roughly 170 degrees centigrade). You need to remember that a considerable proportion of your THC will be vaporised at this temperature, also the length of time it is subjected to this 'high' heat (in this case 50 to 60 minutes) will compound the effect and reduce the strength of your 'cakes' even more.
It is better to cook on a lower heat for slightly longer and retain more active ingredient.

Secondly, and often misunderstood by many cannabis bakers, you need to understand the process by which THC is absorbed into the human body in order to prevent wasted time, effort and most importantly ..weed.
I can provide a more detailed explanation for future projects if you're interested, but in short:

THC itself is NOT water soluble (i.e. it cannot be extracted or broken down in water), therefore simply eating it is pointless as the human body is not able to absorb the active ingredient, however, it will, in fact, bind to fat molecules which can easily be absorbed by the bodies digestive system. Therefore, you must extract your cannabis into a fatty medium before consumption.

The absolute best medium to use is clarified butter (or Ghee as it is called in Asian cooking) as this contains no water molecules, and is almost 100 per cent fat (regular butter will still contain water and other impurities).

I'd recommend following 'BobBong's cannabutter recipe or my own (cooking with hashish tutorial).

Finally, if you do go down the 'Firecracker' route, as you've already discovered, you'll need to grind your weed to as fine a grade as you can manage and make sure it is well mixed into the 'fatty' medium (nutella or peanut butter). Not simply because it's easier to eat, but much more importantly because it will make it easier for the THC molecules to bind to the fat.

N.B. It is worth remembering that a high percentage of your weed will be lost due to the inherent inefficiency of 'Firecracker' conversion, so you'll need to use considerably more weed than you would in normal 'cannabis' cooking, and as for microwaving. . . well, so much of your THC is vaporised in those things you'd be just as well opening the door after the 'ping' and taking several deep breaths.

That's a joke before anyone gives it a go LOL

Anyhow, good luck and happy 'baking'!

[nurse maryjane]

Thanks Flameon! I think you've come the closest to answering my question. I don't think I'm going to try this recipe since I know the temp for carmelizing the brown sugar is way above 325F. The only other thing I can think of would be to mix some extra butter (canna) in after the batter is made, before baking, and cook for a longer time at a slightly lower temp...dunno, seems kinda complicated tho....