Best Pot Brownies Ever

Yeah, we know, you’ve heard that before. And we say it knowing full well that this is early 2021—a year that is already shaping up to be 2020 in heels that hurt, badly.

But these are the best cannabis-infused brownies ever. They just are.

First, they’re the best brownies, period. Second, we are going to show you how not to screw them up.

Finally: cannabis, infused properly, really does make everything better. And cannabis and brownies? It may be a cliché, but these two were meant for each other.

Brownies are chewy and soft because they have a lot of sugar and fat in them, and that fat is where your cannabinoids live. And the sugar along with lots of rich, dark cocoa really hides a lot of other flavors. It’s a perfect match.

In this post, we’ll give you our recipe for the best pot brownies, and all of our tips and tricks on how to make cannabis brownies that are rich, fudgy, and deliciously elevating. So read on for a classic that deserves that status.

The Recipe: The Best Pot Brownies

Start with 2/3 cup of infused coconut oil. This will go into an 8 by 8 pan, so you can easily cut 16 good-sized pieces or more smaller ones.


For brownies:

  • 1 and ½ cups granulated sugar
  • ¾ cup all-purpose flour
  • 2/3 cup cocoa powder
  • ½ cup powdered sugar
  • 4 large eggs
  • 2/3 cup infused oil
  • 2 tablespoons milk or water
  • 1 teaspoon vanilla

For frosting, if desired:

  • ¼ cup butter or cannabutter
  • 2 tablespoons cocoa
  • 3 tablespoons milk
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract


1. Preheat the oven to 325°F. Grease an 8 by 8 baking dish and also line it with greased parchment paper. (You’re doing this because you’ll need to lift the brownies out of the pan after they’re slightly cooled.)

2. Combine both sugars, flour, cocoa, and any add-ins in a large bowl. Do NOT overmix.

3. Whisk together the eggs, infused oil, milk, and vanilla in a separate bowl.

4. Blend the dry and wet mixes until batter is just combined.

5. Pour the batter which will be very thick into the pan. Smooth the top with a rubber spatula. Bake until just done, when a toothpick comes out with crumbs on it instead of wet batter—in most ovens, this will take around 30 to 40 minutes. Remember, it’s better to underbake brownies than to overbake them.

6. After they have cooled in the pan for 15 minutes, lift them out with the parchment paper to cool them completely. Do not cut before they are cool.

7. To make the frosting, combine the 2 tablespoons cocoa, ½ cup butter or cannabutter, and 3 tablespoons of milk in a small saucepan.

8. Once the mixture is all liquid, pour it into a medium bowl with the powdered sugar and mix well. Stir in the vanilla.

9. Pour and spread over cool brownies once the frosting is itself cool enough to work with.

Gluten-free: To make these gluten-free, leave out the flour and add in ¼ cup cornstarch.

How To Make The Best Cannabis Brownies

Here are some tips and tricks, and some common questions answered:

Why use infused oil as a first choice? This is a great question and we get it a lot. As a less experienced baker, I always chose butter in my baked goods because I felt it tasted best and would therefore impart the best flavor. But oil is liquid at room temperature, and therefore allows for a more tender and moist (sorry) bread or, in this case, a chewier, fudgier brownie.

But can I use cannabutter? Yes, of course! It just may not be as fudgy or chewy. It will still be delicious!

Should I do the frosting? This is totally a matter of taste, although using it and infusing it obviously adds more punch to your brownies, if that’s what you’re after. On the other hand, you can also use concentrates to do that, and even RSO will work in a strong flavor like this. So just choose the way you like it best (although this is really tasty frosting, too).

Can I just add cannabis to the batter? If it is decarboxylated you can—but it will definitely not taste as good.

Can’t I just use a mix plus cannabis-infused oil? Of course! It will taste like a brownie mix, though. But we get the urgency—and we’ve done it, trust us.

Can these be vegan? Yes. We like to use egg replacers for this, but some people like using things like applesauce.

Can you make these gluten-free? Yes. The ratio of sugar to flour in brownies is high as it is, so this is not a huge reach. See the gluten-free variation below.

Can I use less sugar? No! This is part of the secret of great brownies—that high sugar to flour ratio we just mentioned. That keeps them fudgy and chewy instead of cakelike.

4 eggs, seriously?! We know, we know. But that helps make them so chewy and gooey. Secret confession: we’ve made them with as few as two with no ill effects—but would never take it lower.

Do not overmix! Over beating the batter will basically help turn it into a more cakelike result by creating air pockets. You don’t want light and airy this time. You want heavy, dense, chocolatey goodness.

What about add-ins? Yes, add in things you love if you want to. Some ideas: chocolate chips or disks; nuts such as walnuts or pecans; caramel or toffee pieces; coconut shreds or dried fruits like cherries or cranberries; peanut butter or butterscotch chips; diced marshmallows, graham cracker crumble, and marshmallow bits for a s’mores vibe; whatever you like.

Okay, what about toppings? Even if you don’t want the frosting, you can also top with sea salt, a drizzle of salted caramel, a raspberry compote ribbon—do it up.

If you use add-ins, make sure they’re good. Better chocolate makes for brownies that just taste better, for example, so use good-quality chocolate chips if you’re mixing them in.

Do I really need vanilla in chocolate recipe like this? Yes. Vanilla boosts the chocolate flavor. Will they disintegrate without vanilla or fail to get you high or something? No.

Do I have to use a glass pan? No, but it’s slightly easier to overbake in a metal pan. Just be careful. One benefit to metal is you might have an easier time getting that crispy edge!

Check on them before it’s technically time. Everyone’s oven is different, and overbaking is the cardinal sin of making brownies. Help solve this issue by checking on your brownies at least a few minutes before they should be done.

Do NOT overbake your brownies! Everyone makes this mistake. Use the parchment paper so you can rescue them from that hot pan after 10 to 15 minutes, and realize that when you pull them out, they’ll still seem gooey. They get firmer as they cool. Goals, not a problem. Plus, no one likes dry brownies, so be careful and bake just until your toothpick comes out with a few crumbs. Take them out if you’re not sure. Perfectly baked brownies will look a little underbaked in the middle, and as the brownies cool, they keeping cooking or setting a little. So take them out of the oven when the middle looks slightly underdone, but the edges look dry.

Let them cool! This is hard, we know. But part of making chewy brownies is pulling them out of the oven before they’re overbaked, and that means they’re still falling apart until they cool. The danger is you cut into the pan, think they’re still too soft, and then pop them back in a few minutes and overbake. Don’t do that thing. Letting them cool makes them fudgier and gooier, and actually improves the chocolate flavor.

Final Thoughts on the Best Pot Brownies

Look, don’t say we didn’t warn you. The biggest risk with these babies is eating too many. (And remember, don’t be that person who ends up in the ER from eating freakin homemade pot brownies.)

These infused brownies are next-level delicious, so don’t say we didn’t warn you. Add your cannabis carefully, and eat them one at a time until you know what’s up…and enjoy!

Scroll to Top