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.
Ingredients
- 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.
Instructions
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.
Step 1
Pour THC tincture into ½ cup measuring tool, make up the difference with olive oil, and place to the side.
Step 2
In a medium bowl, combine sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
Step 3
In a large bowl, whisk together the eggs, olive oil/THC tincture, water, and vanilla.
Step 4
Incorporate the dry mix over the wet mixture and stir until just combined.
Step 5
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.