Photo by Andreas Thumm
I would like to dedicate this recipe to the hemp baking pioneer Mary Brown, whose brownies are well known outside of the state of California.
Recommended amount of hash: 3g; makes 30 pieces, 0.1g per brownie
For a baking sheet of 36 x 30 cm
pinches of salt
chopped walnuts or chopped almonds
halved walnuts or halved almonds
Melt the chocolate in a double boiler. Melt 50g of butter. Warm up the hash, crumble it, and dissolve it in the butter. Knead in the rest of the butter and stir in the honey, eggs, vanilla sugar, and spices. Add the liquid lukewarm chocolate bit by bit. Mix the flour with the baking powder and walnuts or almonds and stir them in as well.
Smooth out the mass on a baking sheet covered with baking paper. Put the sheet on the middle rack of a cold oven and bake for 25 minutes at 200 degrees Celsius.
Melt the frosting and drizzle the brownies with the chocolate icing. Cut the brownies into 6 x 5 cm pieces and place a half walnut or almond on each piece.