BY ANNE CRUZ
Most people recall their first edible experience involving cannabis infused brownies. In the past these edibles were homemade concoctions that involved a mix and whatever flower you had on hand, with no regard for how it tasted. But now that people are getting more into cooking with THC, even the humble brownie is getting a do-over. How do you make a delicious one? The key lies in the cannabis-infused fat — using a well made, flavorful cannabutter or an infused oil makes for a better brownie.
If you’re looking for a perfectly fudgy and rich brownie recipe, 99th Floor’s Miguel Trinidad has you covered. Trinidad’s NYC restaurants, Jeepney and Maharlika, are best known for pioneering New York’s modern Filipinx cuisine, but he also serves as executive chef at 99th Floor, a cannabis dining experience popup that aims to destigmatize cannabis through food.
His recipe uses infused coconut oil instead of cannabutter to achieve its rich chewy texture and to prevent the flower’s taste from becoming overpowering. “When I'm doing edibles, depending on what I have and what the strain is, will determine the type of fat that I'm using,” Trinidad says. “When I'm when I'm using something that's extremely terpey I like to use coconut oil because it kind of mellows and balances the flavors.”
No matter what type of infused fat you use, make sure to dose your edibles carefully. Trinidad says the biggest mistake people make when they first start cooking with cannabis is creating too potent edibles. One 1” x 1” brownie in this recipe comes out to about 12.5 mg THC based on one cup of coconut oil that has 400mg of THC. You can make your own oil at low dosage or buy a pre-dosed version and supplement with undosed coconut oil to achieve your desired ratio.
“At 99th floor what we do is, y'know, we want to educate people on how to properly dose so they can have a really nice experience,” Trinidad says. “The way we do it is by microdosing. If you want to eat more, eat more, but you shouldn't eat a small bite that's gonna knock you on your ass.”
While these brownies may taste too good to resist, it’s a good idea to take it slow and wait until the first bites kick in before coming back for more.
99th Floor’s Ultimate Thick Brownie Recipe
Yields 32 small brownies
1 ½ cups all purpose flour
2 cups powdered sugar
3 cups sugar
1 cup infused coconut oil (My oil measures at 400mg)
1 tbsp hazelnut extract (you can also use vanilla extract)
2 tbsp instant coffee
2 tsp baking soda
Preheat your oven to 350 degrees.
Whisk eggs, hazelnut (or vanilla) extract, and coconut oil until fluffy and well incorporated.
Combine flour, powdered sugar, sugar, instant coffee, and baking soda until it’s mixed well.
Using a wooden spoon or spatula, fold your wet ingredients to the dry mix to combine but don’t over mix.
Butter and flour 2 8”x8” pans and divide the batter between the two pans. Spread evenly.
Bake at 350 degrees for 35-45 minutes depending on your oven or until a cake tester inserted comes out clean. If you don’t have a cake tester, you can also use a toothpick or knife.
Allow to cool for 10 minutes before removing from the pan. Cut into 16 equal squares, top with ice cream, and enjoy the journey.
Tip: I like to add nuts to my brownies, with pecans and walnuts being my favorite. These can be added to the batter when mixing.