Gluten Free Weed Brownies that are easy to make and taste great! Infuse your gluten free marijuana brownies with cannabis-infused coconut oil, cannabutter, or CBD or THC Distillate.
Weed Brownies are the stereotypical “baked” dessert. They are easy, approachable, and the dark chocolate can mask any unpleasant cannabis terpene flavors, making it the perfect edible recipe for someone who is new to infusing recipes with cannabis.
These gluten free cannabis brownies just taste like normal, good brownies. (According to our taste-testers. We got many high-texts about how good they are.)
How to make weed brownies?
The first thing you need to do, is decide how to infuse your brownies with weed.
How do you infuse weed brownies?
Because most brownies, this gluten free weed brownie recipe included, have oil or butter, a canna-oil or cannabutter is a very natural way to infuse brownies with cannabis. This recipe was tested with cannabis coconut oil.
Our cannaoil had about 107 mg of THC in it, so split between 16 brownies there were about 6-7 mg per homemade edible. Use a THC calculator when you make your oil to help you estimate the dosage.
It you don’t want to use a thc-infused coconut oil, you can use a thc or cbd distillate. This recipe has also been tested with by dissolving Ripple distillate (which is water-soluble) with the vanilla and being thoroughly mixed with the rest of the batter.
If you have access to a distillate, it can be a great option for making “baked” brownies for beginners because you can dose it precisely, you don’t have to make your own canna-oil, and you avoid any terpene flavors.
If you haven’t ever baked a cannabis infused recipe, you can learn more about all of the options in our How to Bake with Weed post.
What do you need to make gluten free weed brownies?
Once you choose how you’ll infuse your brownies with cannabis, you can gather the remaining ingredients. As written, this THC brownie recipe is gluten free and dairy free. Any ingredient substitutions to make your gluten free weed brownies vegan are noted.
To make your baked brownies you’ll need:
- Cannabis-infused coconut oil (or cannabutter if you aren’t making them dairy free) You can use regular oil if you are infusing with a CBD or THC distillate.
- white sugar
- cocoa powder
- vanilla extract
- room-temperature eggs (or egg substitute to make vegan weed brownies)
- gluten free flour (we tested with Bob’s Red Mill’s 1 to 1 gluten free flour, since it is widely available and accessible)
- xanthan gum, only if you are using a gluten free flour that doesn’t already have xanthan or guar gum in it. Omit if you are using Bob’s.
- chocolate chips (use vegan or dairy free chocolate chips to keep your brownies dairy free/make them vegan)
How to make gluten free cannabis infused brownie batter
The first step is to cream your canna-oil and sugar together. This helps your thc infusion to be mixed evenly, so that your friends don’t get higher than you. We used melted coconut cannabis oil and white sugar.
Once your cannabutter and sugar are thouroughly mixed, add the cocoa powder, vanilla extract and salt and mix until combined.
Add the eggs, one at a time. Stir after each egg until smooth before you add the next egg/ingredient. Because you are using coconut oil, it is important that your eggs are at room temperature. If they are cold, they will make your coconut oil solidify, and then it won’t mix evenly in your brownie batter.
If you forget to take your eggs out of the fridge and let them come to room temp (30 minutes to an hour) you can place your eggs in a glass or bowl with warm water. Refresh the water after 5 minutes, and your eggs should be at room temperature within 10 minutes.
Finally, add the gluten free flour and dairy free chocolate chips to your gluten free weed brownie batter.
How to bake gluten free marijuana brownies?
After your “baked” brownie batter is finished, pour it into an 8×8 pan lined with parchment paper, or lightly greased with gluten free cooking spray. Spread the batter evenly (this is important not only for even baking, but so someone doesn’t get a bigger high) into you pan.
Bake your gluten free brownies in a preheated oven until a toothpick inserted in the center comes out almost clean, with some crumbs but no gooey batter sticking to it.
Let cool before cutting. Carefully divide your 8×8 pan into 16 even pieces by making cuts 2 inches apart. We like to first cut the brownies down the center of the pan, and then cut the two halves in half again. Then rotate your pan 1/4 turn and repeat (cut in half, and then cut those halves in half again).
To keep the brownie from sticking to your knife, use a plastic butter knife. Or you can wipe your knife in-between cuts.
How do weed brownies taste?
Because of the dark chocolate flavors from the cocoa powder and chocolate chips, these gluten free pot brownies had only a very subtle weed taste. You could barely taste the terpenes, but that of course will depend on the canna oil you use.
Because of the subtle (like, you could barely taste it at all) marijuana flavor in these gluten free brownies, they are the perfect gluten free edibles for beginners!
- 1/2 cup cannabis infused coconut oil, melted
- 1 1/4 cup white sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup gluten free flour
- 1/4 teaspoon xanthan gum (omit if your gluten free flour already has it)
- 1/2 cup chocolate chips
- Preheat oven to 350°F.
- Grease a 8x8 baking pan and/or line with parchment paper.
- In a medium-large mixing bowl, beat the cannabis infused coconut il and sugar and beat with a whisk until smooth.
- Add the cocoa powder, salt, and vanilla and beat until smooth and almost creamy.
- Add the eggs, one at a time, mixing in between each addition.
- Add the gluten free flour blend, xanthan gum (if needed)and chocolate chips and mix well. The batter will be thick.
- Use a sturdy spatula to spread batter in the prepared 8x8 pan. Bake for 30-35 minutes until toothpick inserted comes out mostly clean with just few crumbs and no wet brownie batter.
- Let cool, then cut into 16, 2" squares using a plastic knife.
We tested this recipe with Bob's Red Mill 1 to 1 Gluten-Free Flour.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 187 Total Fat: 9g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 23mg Sodium: 43mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 1g Sugar: 19g Sugar Alcohols: 0g Protein: 2g