I’m sorry I haven’t been posting very many recipes lately! I’ve been focusing on the website, trying to get it ready to launch. 🚀 I did make these Cookies & Cream White Chocolate Brownies the other day though.
📷: My Edibles Chef
📝: My Edibles Chef
200 grams white chocolate
200 grams cannabutter
420 grams sugar
4 eggs, room temperature
1/2 tablespoon vanilla
500 grams flour
1/2 teaspoon baking powder
Pinch of sea salt
12 Oreos, chopped
1 Hershey’s cookies & cream bar, chopped
Preheat oven to 325F
Place white chocolate and cannabutter in a bowl over a bain marie or pot of bowling water. Melt & mix together, add sugar & mix.
Whisk in eggs one at a time. Whisk in vanilla.
In a separate bowl mix dry ingredients together. Stir in to egg & sugar mixture. Stir in half of the chopped Oreos.
Line a 9x13 pan with parchment paper. Pour on the batter.
Evenly scatter the remaining Oreos & Hershey’s bar over the top.
Bake 20-25 minutes until golden brown. There may be a slight jiggle in the center but it will set once cooled.
Cool, refrigerate, cut, share & ENJOY!!! ** CHEF’S NOTE** When a recipe uses the creaming method (creaming fat with sugar) or melted butter & sugar, you must add in room temperature eggs or else cold eggs will cause the butter to solidify & your creamed mixture will separate.
There will be less air in your product causing a different end result.
If you don’t have room temperature eggs, place them in a cup or bowl of warm water for 5 minutes & voila!