This week in our Baked in New Traditions series, we’re leaning all the way into indulgence. Rich. Fudgy. Extra chocolatey. And yes! They’re infused.

Say hello to Double Chocolate Canna Brownies, the dessert that’s here to start your week on the highest, sweetest note. These brownies are dense, decadent, and guaranteed to be the treat everyone asks you to “make again… soon.”

If you love chocolate (and a little something extra), this recipe is about to become a staple.

Double Chocolate Infused Brownies

Prep Time: 20 minutes
Cook Time: 25 minutes
Makes: 16 brownies
Storage: 1 week refrigerated or freeze for longer

Ingredients

• ⅓ cup (30 g) natural cocoa powder
• Cannabutter
• ½ cup (4 oz) semi-sweet chocolate chips
• 1 tbsp molasses
• 1 tsp vanilla extract
• ¼ tsp kosher salt
• 2 large eggs
• 1¼ cups (250 g) granulated sugar
• 1 cup (120 g) all-purpose flour
• ½ cup (57 g) chopped toasted nuts (optional)

Directions

Step 1: Make Your CannaButter

Prepare the cannabutter with the step-by-step method from Week 1 of our series.

Step 2: Preheat & Prep the Pan

Preheat oven to 350°F (177°C).
Line an 8-inch square pan with parchment paper in both directions for easy lifting.

Step 3: Melt the Chocolate + Butter

In a double boiler — or in the microwave in 10-second intervals — melt the Cannabutter and chocolate chips together.

Remove from heat, then whisk in:

• molasses
• vanilla
• salt

Step 4: Whip the Eggs

In a medium bowl, use a handheld mixer to blend eggs on low until frothy, about 1 minute.
Slowly add sugar while mixing on low.

Increase to medium and beat until the mixture is:

• lighter in color
• thick
• fluffy
  (about 2–3 minutes)

Step 5: Combine Dry Ingredients + Fold Everything Together

Sift or whisk together:

• flour
• cocoa powder

Add the dry mixture to the chocolate-butter bowl and stir until the flour disappears.
Fold in the whipped eggs until the batter is cohesive and glossy. Fold in nuts if using.

Step 6: Bake to Fudgy Perfection

Pour batter into your prepared pan. Spread evenly.
Bake for 25 minutes, or until the top:

• looks glossy
• starts to crack slightly

Check near the corner: a toothpick should come out with a few moist crumbs.

Step 7: Cool (Or Shock Chill for Extra Chew)

Let cool on a wire rack for at least 15 minutes before cutting.

Pro tip: If your pan is metal, you can plunge it into cold water right out of the oven to create a perfectly chewy crust with a gooey center!.

Step 8: Store Smart

Store brownies in an airtight container for up to 1 week.

To freeze: cut, wrap individually, and warm before serving.

Dosing Reminder

Homemade edibles vary in potency depending on your flour strength and butter infusion.
Start with half a brownie, wait 1–2 hours, and adjust your perfect dose from there.