peanut butter pot br

How to make pot brownies with peanut butter

There is nothing more popular than a chocolatey batch of good old fashioned weed brownies, and this recipe of how to make pot brownies will kick it up a notch by adding the ultimate flavor pairing with peanut butter. This particular recipe utilize the smooth and creamy flavors and textures of cannabutter which helps to make the edibles taste just like their uninfused counterparts.

One important thing to note is that this recipe is suited towards an experienced consumer with a developed tolerance to THC edibles, so if this is your first time, or it’s been a while since your last cannabis-infused treat then you might want to consider using half of the measurement called for cannabutter. Just don’t forget to replace it with regular butter to maintain the consistency, moisture and texture of the pot brownies.

Makes: 8 servings

Duration: 1 hour 30 minutes

Calories: 400 per serving

  • 1 cup of white granulated sugar
  • ½ cup of frosting (any kind)
  • ¾ cup of cannabutter
  • ½ cup of white all-purpose flour
  • 1/3 cup of cocoa powder (unsweetened)
  • ¼ cup of peanut butter
  • 3 eggs
  • 1 teaspoon of vanilla
  • ¼ teaspoon of baking powder
  • ¼ teaspoon of salt
  • 8×8 baking pan
  • Large mixing bowl
  • Saucepan
  • Whisk
  • Mixing spoon

Preheat an oven to 350°F.

Add all the dry ingredients to a mixing bowl, and sift them together with a whisk until thoroughly combined.

Place both the cannabutter and regular butter into a saucepan and set it over a low heat until it melts.

Once all of the chunks are gone, and the butter has liquified, remove the pan from the heat and add in the peanut butter, sugar and vanilla.

Gently whisk the wet ingredients together until they are evenly blended.

Now add the melted cannabutter mixture to the mixing bowl along with the eggs and combined dry ingredients.

Use a spoon to mix the ingredients until the batter reaches a nice smooth cake-like consistency.

Grease the pan using cooking oil or butter and then pour the batter into it.

Bake the weed brownies in the oven for 25-30 minutes, or until a toothpick comes out clean.

Remove the brownie from the oven, and let it cool for 30 minutes before icing.

How long will the effects of weed brownies last?

Cannabis edibles like these pot brownies are ingested the same way as all food. The thing about this method of ingestion is that the effects can take up to 2 hours to occur, as the cannabinoids like THC are not absorbed into the bloodstream until after the edible is in the stomach as only then is the lining exposed to the elements.

Once 2 two hours have passed, it is safe to assume that the current effects will be the most you should expect, which is what makes it the perfect time to assess the situation and decide whether or not you might want more. Once the effects kick in, they can last for up to 12 whole hours, so it’s a good idea to avoid activities like driving as you might be impaired for quite a while.

Best strains for pot brownies

If you are looking for the perfect cannabis strains that will pair nicely with the deep chocolate aroma of weed brownies then these types of weed are an excellent starting point:

  • Chocolate Haze
  • White Chocolate
  • Chocolope
  • Tootsie Roll
  • Chocolate Kush
  • LA Chocolate
  • Chocolate Meringue
  • Romulan
  • Chocolate Hashberry
  • Alien Kush

How much pot is in that brownie? Chocolate can throw off tests

Chocolate can throw off potency tests so labels aren’t always accurate, and now scientists are trying to figure out why.

There is nothing more popular than a chocolatey batch of good old fashioned weed brownies.

Peanut Butter Blasted Brownies


  • 3 ½ oz. bittersweet chocolate
  • ¾ cup ganja butter
  • 3 extra large eggs
  • 1 cup organic brown sugar, packed
  • 1 tea. vanilla extract
  • 1 cup minus 1 tb. of barley flour
  • 2 tbs. unsweetened cocoa powder
  • ¼ tea. sea salt

Peanut Mixture:

  • ¾ cup smooth peanut butter (no sugar added; just peanuts)
  • ¼ cup organic brown sugar, packed
  • 1 tb. barley flour
  • pinch sea salt
  • 5 tbs. organic whole milk
  • 2 tbs. roasted, unsalted peanuts


Preheat oven to 350F. Break up the chocolate and put in a heat proof bowl with the butter. Set the bowl over a saucepan of steaming hot water and melt gently, stirring frequently. Remove the bowl from the saucepan and leave to cool until needed.

Break the eggs into a mixing bowl and beat well with a whisk or an electric mixer. Add the sugar and the vanilla and whisk until the mixture is very thick and mousse-like.

Whisk in the melted chocolate mixture. Sift the flour, cocoa, and salt onto the mixture and mix until thoroughly combined. Transfer the mixture to the prepared pan and spread evenly.

Put all the ingredients for the peanut mixture minus the peanuts into a bowl and mix well. Drop teaspoonfuls of the mixture, evenly spaced, onto the chocolate mixture. Use the end of a chopstick or teaspoon handle to marble or swirl both mixtures. Scatter the peanuts over the top.

Bake in the preheated oven for about 20 minutes or until just firm. Test doneness by sticking a toothpick into the center. It should be slightly fudgy with crumbs attached. Leave to cool before removing from the pan and cutting into 16 squares. Each brownie is one dose.

Recipe by reader Miranda Hunt, image via


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Peanut Butter Blasted Brownies Ingredients: 3 ½ oz. bittersweet chocolate ¾ cup ganja butter 3 extra large eggs 1 cup organic brown sugar, packed 1 tea. vanilla