Blondies
Brown sugar and vanilla carry the whole bar, with no cocoa to hide behind. That means the butter you use should be butter you would happily eat on toast, because the flavor is right out in the open.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
Ingredients
¾ cup infused butter
Set your infusion strength above and this splits into infused and plain butter to hit whatever dose you want.
- 1½ cupslight brown sugar — packed
- 2large eggs — room temperature
- 1 tbspvanilla extract
- 1½ cupsall-purpose flour
- 1 tspbaking powder
- ¾ tspfine salt
- 1 cupwhite chocolate chips or chopped pecans — optional
- flaky salt — for finishing
Method
- 01
Line a 9×9 pan with parchment, leaving an overhang on two sides. Heat the oven to 350 °F.
350 °F
- 02
Melt the infused butter gently — low heat or short bursts in the microwave, stopping while a few solid pieces remain and letting the residual warmth finish them. It needs to be liquid, not hot. There is nothing to be gained by taking it further and something to lose.
- 03
Whisk the brown sugar into the warm butter and keep whisking for a full minute. Dissolving the sugar here is what gives the bars their shiny, papery top.
2 min
- 04
Whisk in the eggs and vanilla until the batter turns glossy and ribbons off the whisk.
- 05
Fold in the flour, baking powder and salt until the flour disappears, then the chips or pecans. Overmixing at this stage makes the bars cakey rather than chewy.
- 06
Spread the batter into the pan and push it into the corners with an offset spatula until the surface is level. A pan that is thicker at one end bakes into squares of different weights, and here a square is a whole serving.
- 07
Bake at 350 °F until the edges pull from the parchment and a toothpick in the center comes out with moist crumbs rather than wet batter.
350 °F · 28 min
- 08
Scatter flaky salt over the top while it is hot, then cool completely in the pan — at least an hour. Warm blondies tear instead of cutting.
60 min
- 09
Lift the slab out by the parchment and score a 4×4 grid with a ruler before you cut anything. These are dosed as one square per person, so a square cut a fifth larger is a fifth more than the person next to you got.
Built on
Standard blondie: ¾ cup melted fat, 1½ cups brown sugar, 2 eggs, 1½ cups flour, 1 tsp baking powder, ½ tsp salt, baked in a 9×9 pan.
Every recipe here names the conventional ratio underneath it. The cannabis part is a fat substitution, not new chemistry — so if the base is sound and the substitution is sound, the recipe is sound.
As written
10 mg / square
1 mg10 mg25 mg
Set your infusion strength to move the dose.
Before you eat it
- These are estimates, not lab results. Treat the low end as the honest number and the high end as the thing to plan around.
- Start with one serving and wait two hours. Edibles take 30 to 120 minutes to come on, and the most common mistake is redosing before the first one lands.
- Test a small piece first. Potency is rarely even across a batch, especially if the infusion was not mixed thoroughly.
- Label anything you store with the date and the estimated dose, and keep it away from children, pets and anyone who did not ask for it.
- If you overdo it: you are not in danger, but it will be unpleasant. Find somewhere quiet, drink water, and wait it out. Do not drive.
More dessert
Brown butter chocolate chip cookies
The standard creamed-butter drop cookie, with the butter browned first. Browning drives off water and deepens the flavor enough to cover any grassiness in the infusion.
24 cookies
Fudgy one-bowl brownies
A high-fat, low-flour brownie that bakes dense rather than cakey. The cocoa does most of the work of hiding the infusion.
16 squares
No-bake peanut butter cups
Two layers, a muffin pan and a freezer. No oven, no smell, and the dose lives in the filling where you can measure it exactly.
12 cups