DOUBLE-CHOCOLATE BROWNIE TRUFFLES
MAKES 24 TRUFFLES (2 TRUFFLES PER SERVING; 5 MG THC PER SERVING)
POT BROWNIES: THE ORIGINAL EDIBLES! You’ve probably had pot brownies, but none like these decadent truffles. I make them by cutting brownies into squares, rolling them into two-bite balls, and then dipping into melted chocolate and coconut oil. As the chocolate cools, the shell hardens so when you bite into it the coating snaps. Talk about food that’s fun to eat! Sometimes I sprinkle a little flaky sea salt, like fleur de sel (or smoked fleur de sel) on the coating before it hardens for that sweet-salty taste. These are awesome for getting a party started—why not give your guests a little sweet something with their cocktail? Rules were meant to be broken, am I right?
BROWNIES
4 tablespoons unsalted butter
4 tablespoons CannaButter
8 ounces bittersweet chocolate (at least 65% cacao), finely chopped
1 cup all-purpose flour
2 tablespoons Dutch process cocoa powder
½ teaspoon fine sea salt
3 large cage-free eggs
½ cup dark brown sugar
⅓ cup granulated cane sugar
2 tablespoons molasses
2 teaspoons vanilla extract
CHOCOLATE COATING
9 ounces bittersweet or semisweet chocolate, finely chopped
3 tablespoons coconut oil
- Preheat the oven to 350°F. Lightly coat an 8-inch square baking pan with cooking spray. Fold a long piece of parchment paper or foil lengthwise to fit the pan, allowing the ends to extend over the sides of the pan. Lightly grease the parchment or foil.
- MAKE THE BROWNIES: Place the butter, CannaButter, and chocolate in a heatproof bowl. Fill a medium saucepan with 2 inches of water and bring it to a simmer over high heat. Reduce the heat to low and set the bowl with the butter and chocolate over the simmering water (make sure the bottom of the bowl doesn’t touch the water) and stir often until the butter and chocolate are melted and smooth. Remove the bowl from the saucepan and set aside.
- Whisk the flour, cocoa, and salt together in a medium bowl and set aside. Combine the eggs, brown sugar, granulated sugar, molasses, and vanilla in a large bowl and whisk until the mixture is thick and pale, about 1 minute of intense whisking. Whisk the chocolate mixture into the egg mixture and once combined, whisk in the flour mixture until no dry streaks remain.
- Scrape the brownie batter into the prepared pan. Bake until a cake tester inserted into the center comes out with a few crumbs attached but no sticky batter, 20 to 22 minutes. Set the pan on a wire rack to cool completely.
- Once the brownies are cool, use the ends of the parchment or foil to lift the brownies out of the pan. Trim the edges off the brownies (save these to make brownie crumbs to sprinkle over ice cream or for snacks). Slice the brownies lengthwise into 6 equal strips and then each crosswise into 4 pieces (24 small pieces total). Roll each piece into a ball (dampen your hands to prevent sticking).
- MAKE THE CHOCOLATE COATING: Combine the chopped chocolate and coconut oil in a heatproof bowl. Fill a medium saucepan with 2 inches of water and bring it to a simmer over high heat. Reduce the heat to low and set the bowl with the coconut oil and chocolate over the simmering water (make sure the bottom of the bowl doesn’t touch the water) and stir often until the chocolate is melted and the oil and chocolate are smoothly combined. Remove the bowl from the saucepan.
- Working quickly (before the chocolate-oil mixture has time to cool), balance a brownie ball on a fork and dunk it into the magic shell to coat it completely. Lift it out, letting the excess coating drip off back into the bowl, then place it on a piece of parchment or wax paper. Repeat with the remaining brownie balls. (If the coating cools too much and gets hard, rewarm. Return the water to a simmer, set the bowl over the water, and stir occasionally until the mixture is fluid once again.)
- Chill the truffles in the refrigerator until the shell hardens, at least 15 minutes or up to 3 days. You can eat them chilled or let them sit out at room temperature for a bit before serving (if your room is very warm, the shell may soften and become sticky as the brownie comes to room temperature, so don’t let them sit out too long).
