Made with tincture
What you will need:
One large bowl, one medium-size bowl, one 8×8 pan, one spatula, measuring cups, measuring spoons,
parchment paper, and tincture.
- 1 and ½ cups granulated sugar
- ¾ cup all-purpose flour
- 2/3 cup cocoa powder, sifted
- ½ cup powdered sugar sifted
- ½ cup dark chocolate chips
- ¾ teaspoons salt
- 2 large eggs
- ½ cup canola oil or extra-virgin olive oil
- 2 tablespoons water
- ½ teaspoon vanilla
Additional add in’s:
Shredded coconut, butterscotch chips, white cholate chips, m&m’s, yogurt chips, walnut pieces, peanuts, macadamia nuts, pecan pieces, dried cranberries, raisins.
Preheat the oven to 325 degrees °F. Lightly spray an 8×8 with cooking spray and line with parchment paper. Spray the parchment paper as well.
Pour THC tincture into ½ cup measuring tool, make up the difference with olive oil, and place to the side.
In a medium bowl, combine sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
In a large bowl, whisk together the eggs, olive oil/THC tincture, water, and vanilla.
Incorporate the dry mix over the wet mixture and stir until just combined.
Pour the batter into the prepared pan (it should be thick) and smooth out the top. Bake brownies at 325 degrees °F for 40 to 50 minutes, or until a toothpick comes out with only a few crumbs. Let cool completely before cutting. Store in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.