Pot Brownies by Scott Perman

Chef’s One Bowl Pot Brownies

Pot Brownies are so expected. They are often a cook’s first attempt at cannabis baking. These are not from a box mix, but they are the PERFECT recipe for a new or timid baker! Easy as putting the ingredients in a bowl… and they will taste SO MUCH better than a box mix… you really should give these a try!

Chef’s One Bowl Pot Brownies

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Recipe by Scott Perman Course: Uncategorized


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This recipe was lovingly lifted from a former Big Name Major Conglomerate job I had for awhile. We made this recipe by the dumptruck load… no cannabis, of course. So to make it work at home, I had to shrink it mathmatically. This resulted in actual weights as my measurements. Since I never intended to share this recipe until recently, I didn’t ever transpose it. The video uses the weight descriptions. I have included the actual home cook’s cups and teaspoons in the printout below… Man, these are seriously so yum and so EZ… you gotta! and then write to me and tell me how you went!
You can find my channel at https://www.youtube.com/user/bakerman411


  • 1/2 Cup Cannabutter

  • 1/2 Cup Dark Chocolate or Semi Sweet Chocolate Chips (or if you have a kitchen scale, you can weigh out 3 oz of bittersweet chocolate)

  • 1 Cup Sugar

  • 1/4 tsp Salt

  • 3 each Eggs

  • 1 1/2 tsp Vanilla (Chef’s Tip: ALWAYS let the Vanilla overflow.)

  • 1/2 Cup Flour (2.25 oz)

  • 1/4 Cup Dutch Processed Cocoa Powder (.75 oz) (regular cocoa powder totally works.)

  • 1/2 Cup Chocolate Chips


  • Grease and line a 9 or 8 inch square or rectangle pan. Your brownie pan will work. Use parchment to line the inside. These are fudgy and tend to stick.
  • Preheat to 350 F
  • In a double boiler, melt the Cannabutter and First Chocolate together stirring often until smooth and velvety. Remove from heat.
  • Stir in Sugar and Salt with a whisk.
  • Stir in Eggs and Vanilla until smooth… use a little elbow, baby!
  • Sift together Flour and Cocoa Powder and sprinkle over chocolate mixture. Stir until well combined.
  • Your batter should be quite cool by now, but make sure. Feel the bottom of the bowl before you Add the Chocolate Chips and stir to combine.
  • Pour into your prepared pan and make sure it reaches the edges and corners. Bake for 20-25 minutes rotating at the 1/2 way point. ATTENTION: Do not over bake these. they dry quickly. The toothpick test works on them so start checking early! (that makes it sound exciting… i have overbaked the hell out of this recipe… it is unflappable.)
  • Cool these completely before smashing your face into them or cutting them. If you pulled them from the oven at the exact right time, they will cut better chilled. (if not, they are the most chocolatey decadent little cakes EVER) Top with some powdered sugar… Enjoy.

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