How to make homemade cannabis-infused citrus-caramel blondies

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This sweet recipe makes a great anytime treat for cannabis enthusiasts

When it comes to desserts, the brownie is one of the most popular choices for chocolate lovers, and within the pastry industry, it is a recipe that never fails. Its version with nuts is highly coveted, although the creamy, dense and moist texture is still the distinctive feature of this dessert. In their quest to recreate classic recipes, bakers have designed a blondie version of the brownie, ideal for those who love the texture and buttery flavor of the original version, but find it cloying or prefer to eat less chocolate. These cannabis-infused caramel and citrus blondies are sure to become your favorite.

You’ll need these ingredients to get started:


1/4 C granulated sugar
3 T heavy cream
1 t cold unsalted butter
1/2 T sea salt


1 C all-purpose flour
1 t kosher salt
1/2 t baking powder
4 T unsalted butter (1/2 stick), melted
4 T premium cannabutter, melted
1 C packed light brown sugar
2 large eggs
1/2 t finely grated orange zest

Start by adding the caramel to a small saucepan and. Then, combine a tablespoon of water with the granulated sugar and bring it to a boil. Using a wet pastry brush, wash the crystals on the side of the pan.

Boil the syrup over moderately high heat until dark amber caramel forms, about five minutes. Remove from the heat and immediately stir in the cream, butter, and sea salt. Let the caramel cool to room temperature.

To start the blondies, be sure to preheat the oven to 350F. Spray an 8-inch square metal baking pan with nonstick cooking spray and line the pan with parchment paper, leaving an inch overhang on two2 opposite sides; spray the paper. In a small bowl, mix flour with kosher salt and baking powder.

In a medium bowl, mix together unsalted butter, premium cannabis butter, and brown sugar until blended, then stir in eggs and orange zest. Add the flour mixture and stir until incorporated. Spread the batter into the prepared pan in an even layer. Drizzle the caramel over the top, then twist it decoratively with a toothpick.

Bake the blondies for 25 to 30 minutes, until golden brown on top, and when a toothpick is inserted into the center, it comes out with a few moist crumbs attached. Allow to cool completely, then lift the blondies by the overhanging parchment and remove the paper. Cut into bars and serve.

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