Everyone needs a classic pot brownie recipe in their repertoire, so I’ve composed an easy (and delicious) brownie recipe that can be made with or without Mary Jane.

What You’ll Need:

½ cup cannabutter (or canna oil)

1 cup sugar

2 eggs

1 teaspoon vanilla (if you don’t have vanilla, coffee will work just as well)

? cup unsweetened cocoa powder

½ cup flour

¼ teaspoon salt

¼ teaspoon baking powder

¾ cup chocolate chips (optional)

½ cup chopped walnuts, pecans, or almonds (optional)

For the Peanut Butter Frosting:

½ cup room-temperature cannabutter

3 tablespoons peanut butter

¼ cup unsweetened cocoa powder

1 teaspoon vanilla extract (or coffee)

1 cup powdered sugar

Directions:

Grease an 8×8 inch pan, and preheat your oven to 350°.

In a large microwaveable bowl melt ½ cup cannabutter. In a separate bowl whisk together ? cup cocoa powder, flour, salt and baking powder.

Once your butter has cooled down, whisk in your sugar, eggs and vanilla. Fold the dry ingredients into the wet ingredients, then add the chocolate chips and nuts if desired.

Pour into your pan and bake for 25-30 minutes. Test it by inserting a toothpick into the center; if there are a lot of crumbs stuck to the toothpick, put your brownies back into the oven and test them again in three minutes.

Once your brownies are nearly cooled, whisk your remaining ½ cup cannabutter and peanut butter until it’s light and fluffy, then add the teaspoon of vanilla. Slowly whisk in the powdered sugar and ¼ cup cocoa powder until incorporated.

Frost your brownies and enjoy.