The Best Baker Is…

The Great Healing Co Pot Brownie Bake Off Has Declared A Winner

Thank you to all those who submitted pot brownie recipes; it made choosing only the top seven recipes rather difficult.

Of those selected, we baked and sampled brownies that were classic chocolate, s’mores, caramel pecan, walnut with brown butter icing, fudgey, and very potent. It’s safe to say we all gained at least 10 lbs this past week.

As delicious as all the brownies were, we could only crown one Best Baker. The winner receives a gift basket valued at over $250, the coveted title of Best Baker and their recipe will live for all of time on our website!

And the winner is…

Westcoast Bloom’s Dairy & Gluten Free Brownies

Serving Size: 12-14

Preparation Time: 15 minutes + 35 minutes bake time

Ingredients:

1/4 cup natural, unsalted almond butter or peanut butter
1/4 cup + 2 Tbsp raw cane sugar
1/3 cup raw honey
1 1/2 Tbsp (melted) infused cannabis coconut oil (find the recipe HERE)
1/8 cup melted coconut oil
3/4 cup unsweetened raw cacao powder
1 tsp pure vanilla extract
1/4 tsp Himalayan sea salt
2 organic eggs
1/2 cup finely ground, blanched almond flour
1/2 cup vegan chocolate chips

Directions:

• Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
• In a medium bowl, whisk together nut butter, coconut sugar, raw honey and coconut oil (cannabis infused and non infused). Whisk until it resembles a caramel texture.
• Add raw cacao powder in ¼ cup increments, whisking until well mixed and thick like frosting.
• Scrape down the sides of the bowl as necessary. Whisk in vanilla, salt and eggs, until well incorporated. Using a rubber spatula, fold in the almond flour until you get the consistency of soft dough or very thick batter.
• Fold in chocolate chips. Pour batter into the pan. Using the rubber spatula, smooth batter into an even layer.
• Bake for 28-36 mins. Let cool for 1-2 hours, or until completely cool. Slice into 12-14 brownies and enjoy and chill out

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