The most amazing canna-cheesecake brownies recipe
When you’re craving chocolate with all of the goodness of cannabis and regular pot brownies have lost their appeal, it’s really easy to make an upgrade to the dessert with the help of a little cheesecake. Sure it’s a few more calories than the regular version, and it’s going to get a few extra dishes dirty, we promise that the additional effort is more than worth the flavor explosion that will follow.
Why cheesecake?
Cheesecake is luxurious, rich, and creamy, which is pretty much everything you could hope for in a decadent chocolate treat. It also adds a slightly sour flavor that is complementary to the moist cocoa base. Plus, by adding this extra layer, your dessert will be more filling, and you can skip over the icing entirely, which is a nice bonus.
A cannabutter loaded cheesecake brownies recipe
These cheesecake brownies really do have it all with some of the most delicious ingredients that are easy to work with. They store quite well for several days in the freezer, and the recipe makes it easy to multiply the ingredients in an instant to accommodate almost any sized gathering. Whether you want a chocolate treat to please crowds, or you’re in search of a more intimate experience, cheesecake pot brownies are the perfect fit.
Important note: You will need all of the ingredients listed below as well as those that are required to make the instant brownie batter, substituting cannabutter in place of oil.
Preparation time: 15 minutes
Cooking time: 20 minutes
Calories: 147
Servings: 12
Ingredients
- ½ box instant brownie mix (or a homemade equivalent)
- ½ cup granulated sugar
- 8 ounces plain cream cheese
- 1 egg
Tools
- Brownie pan
- Large mixing bowls
- Electric mixer
- Tablespoon
Instructions
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Preheat the oven to 350°F.
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Combine the brownie ingredients according to the instructions on the box, only using half of the called for ingredients, while using cannabutter as a substitute in the recipe for oil.
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Once the ingredients for the brownie batter are thoroughly combined, it’s time to use the mixture to line the bottom of your brownie pan.
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Use an electric mixer to beat together the sugar, cream cheese, and egg until they reach a smooth and lump-free consistency.
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Scoop up tablespoonfuls of the cream cheese mixture, dropping them evenly over top of the brownie layer.
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When all of the cream cheese mixture has been added, it’s time to get fancy with some swirls, which can be created with any sharp tool, like a knife. Point the tip of it downwards and then press it into the batter deep enough to reach the brownie layer before making small circular motions to create a beautiful design and combine the two flavors only slightly.
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Tap the pan on the edge of the kitchen counter a few times to settle the batter, which should give your brownies a much smoother appearance, and then pop them into the oven to bake for between 15 and 20 minutes, or until the cheesecake brownies can pass the toothpick test.
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Pull the cheesecake brownies out of the oven and leave them on a cooling rack to set for at least 1 full hour.
Now you can cut the pot brownie dessert into 12 squares and then enjoy the benefits of all your hard work!
Storage
As soon as your cheesecake brownies have cooled, you’ll want to seal in the freshness with an airtight container. If you’re serving these delicious squares immediately, then it’s safe to leave them out, but if you want them to have a shelf life of more than 12 hours, then the fridge or freezer are far better options. In the fridge, pot brownies will stay good for 3 days, and in the freezer, they can last a few weeks with ease.
