Recipes Desserts Brownies Cannabis-Infused Salted Caramel Fudge Brownies Be the first to rate & review! Editor's Note: This recipe has been modified from the version developed by Anya Von Bremzen to include cannabis-infused butter in addition to regular butter. You'll find the original non-cannabis recipe here. These incredible brownies are filled with a layer of gooey salted caramel which can be made two weeks in advance. Note: As cannabis regulation continues to evolve across the United States and around the world, please consult your local laws. By Anya von Bremzen Anya von Bremzen Anya von Bremzen is a three-time James Beard Award-winning author and food writer. She frequently contributes to Food & Wine, Travel + Leisure, Saveur, and AFAR. Anya has published eight acclaimed cookbooks, including Mastering the Art of Soviet Cooking. She has taken readers on a culinary journey around the world through her writing.Experience: Moscow-born Anya von Bremzen was a concert pianist sidelined by a hand injury and looking for something to do. That something turned out to be her award-winning first cookbook, Please to the Table (1990), which launched her illustrious food writing career. She has taken readers around the world through her writing in magazines and cookbooks, from Russia, Turkey, and Spain to Latin America, Cuba, and Asia. In addition to winning three James Beard Awards, Anya was nominated six more times for her work. When she is not crisscrossing the globe on her many culinary adventures, Anya divides her time between New York and Istanbul.Education: Anya studied to be a concert pianist at The Juilliard School. Food & Wine's Editorial Guidelines and Kitchen Toke Published on May 31, 2020 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 1 hrs 15 mins Yield: 12 Ingredients CARAMEL 1 1/4 cups sugar 3 tablespoons water 3/4 cup heavy cream 4 tablespoons unsalted butter 1 1/2 teaspoons flaky sea salt BROWNIES 1 1/2 cups plus 2 tablespoons unsalted butter 2 tablespoons Premium Cannabutter 10 ounces bittersweet chocolate, finely chopped 1 1/2 cups sugar 1/4 cup unsweetened cocoa powder 2 teaspoons pure vanilla extract 1/2 teaspoon kosher salt 3 large eggs, chilled 1 cup all-purpose flour Directions Make the caramel In a medium saucepan, cook the sugar with the water over moderate heat, swirling the pan frequently, until a dark amber caramel forms. Slowly drizzle in the cream, then whisk in the butter and sea salt. Transfer the caramel to a small bowl and refrigerate until thickened, about 2 hours. Make the brownies Preheat the oven to 325°. Lightly butter a 9-by-13-inch metal baking pan. Melt 14 tablespoons of butter, plus 2 tablespoons cannabutter in a heatproof medium bowl set over (not in) a saucepan of simmering water. Add the chopped chocolate, the sugar, cocoa powder, vanilla and salt and stir until smooth. Remove the bowl from the heat and whisk in the eggs. Add the flour and stir until just incorporated. Line baking pan with parchment. Scrape the batter into the prepared pan and bake the brownies for about 40 minutes, until a tester inserted in the center comes out with a few moist crumbs attached. Transfer the pan to a rack and let cool completely. Invert the brownies onto a cutting board and cut in half to form 2 rectangles. Spread the chilled caramel over 1 rectangle, then top with the other rectangle. Cut into 12 bars and serve immediately © Tara Fisher Make Ahead The caramel can be refrigerated for 2 weeks. The brownies can be refrigerated for 3 days or frozen for 1 month. Notes Each serving contains about 7.6 mg THC based on the Premium Cannabutter recipe and a 20% THC strain of cannabis. The psychoactive effects of THC can take 30 to 90 minutes depending on tolerance, though most people should not consume more than 10 mg at a time. This recipe comes from Kitchen Toke, the first media company dedicated to teaching people about culinary cannabis for health and wellness. Rate it Print