A weekend cannabis recipe perfectly easy to make
These moist and chewy blondies are easy to make, even with leftover caramel. The addition of orange zest and sea salt adds a lovely sweet and salty flavor to these delightful variations on traditional brownies. Cannabis recipes are quickly gaining popularity, especially when they’re as easy to make as these blondies.
To make the caramel, combine ¼ cup of granulated sugar with 1 tablespoon of water in a small saucepan and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan and then boil the syrup over moderately high heat until a deep amber caramel color forms, about 5 minutes, being careful not to let it burn.
Remove from the heat and immediately whisk in 3 tablespoons of heavy cream, 1 tablespoon of cold butter and ½ teaspoon sea salt. Then, let cool to room temperature.
For the Blondies: Preheat the oven to 350° F. Spray an 8’’ square metal baking pan with nonstick cooking spray and line the pan with parchment paper, allowing 1’’ overhang on 2 opposite sides. Spray the paper, then, in a small bowl, combine 1 cup of flour with 1 teaspoon Kosher salt and ½ teaspoon baking powder and blend well.
Bake the blondies for 25-30 minutes until it is golden on top and a toothpick inserted in the center come out with only a few moist crumbs attached; let cool completely. Lift the blondies from the pan and peel them off from the paper. Cut into bars and serve with vanilla ice cream if desired.