Yield: One 9” x 9” pan.


250g (about 1 ⅛ C) cannabutter

125g (about ½ C) 70% dark chocolate, coarsely chopped

2 C caster or baker’s sugar

4 eggs

1 tsp vanilla

1 C plain flour

¼ C Dutch cocoa

½ tsp salt

1 ½ C raspberries (fresh or frozen – optional)


  1. Preheat oven to 180°C (about 350˚F).
  2. Lightly grease a 24cm (9” x 9”) square cake tin. Line with baking paper, extending the paper beyond the rim of the tin. (This makes it easier to get the brownies out later.)
  3. Heat the cannabutter in a saucepan over low heat. When half-melted, add the chocolate and stir with a wooden spoon until the butter and chocolate are completely melted and combined.
  4. Remove from heat and stir in sugar. Beat in eggs, one at a time, beating until mixture is shiny. Stir in vanilla.
  5. Sift in the dry ingredients and mix thoroughly.
  6. Pour into prepared tin and top with raspberries (if using).
  7. Bake for 35 minutes if not using raspberries, or 40 minutes if using raspberries. Do not overcook.
  8. Cool completely in the tin.
  9. Refrigerate and once cold, remove from tin and cut into rectangles. Serve chilled!