Tuesday, May 10, 2011

Brownies made with Medicine

EASY DIRECTIONS



For 16
Brownies
For 24 Extra Thick
Brownies
For 48
Brownies
8” x 8”, 9” x 9”,
or 11” x 7” pan
13” x 9” pan
16” x 12” pan
(half-sheet pan)
1 Pouch Mix
1/3 Cup Water
1/3 Cup Cannabutter
1 Egg
2 Pouches Mix
2/3 Cup Water
2/3 Cup Cannabutter
2 Eggs
3 Pouches Mix
1 Cup Water
1 Cup Cannabutter 
3 Eggs


Yield:
16 Brownies
24 Brownies
48 Brownies
Pan Size:
8” x 8”, 9” x 9”, or 11” x 7” pan
13” x 9” pan
16” x 12” pan
(half-sheet pan)
Bake Time:
40-45 minutes
45-50 minutes
40-45 minutes


1 PREHEAT oven to 325°F. Prepare baking pan by lightly greasing or spraying with non-stick cooking spray.

2 BLEND water, cannabutter and egg(s) in mixing bowl. Add brownie mix and stir until moistened (about 40 strokes). Spoon batter into prepared pan and spread evenly.

3 BAKE as directed below. For glass pan, add 5 minutes to the bake time. Cool completely in pan before cutting. 


• Do not overbake. Fresh-baked brownies appear underbaked but cool to doneness. • Store in a tightly covered container.
• High Altitude: For each pouch, add 1/4 cup all-purpose flour and an additional 2 tablespoons water.



I put some leftover peanut butter fudge on top of mine... Mmmmm




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