Rosin Chip Canna-Coconut Brownies | Stoner Cookbook
What You’ll Need;
- 10-20 grams of rosin chips (use according to potency preference)
- 1 1/3 cups coconut oil
- Coffee grinder
- Cheesecloth
- 2 boxes brownie mix (and the ingredients on the box but sub out the oil for coconut oil that you will be making)
Start off by grinding up the rosin chips in the coffee grinder until they are a fine powder in the coffee grinder. Set them aside and take a measuring cup and scoop the coconut oil in to it. Put the measuring cup with the coconut oil in the microwave and heat it slowly until the oil is a liquid. Measure out your required amount (I believe you will need 1 1/3 cups total for the two boxes) and pour it in to a pot. Add in the rosin chips and let the mixture simmer for about half an hour to forty five minutes, stirring occasionally. Make sure to keep the heat low. If the mixture is bubbling a lot, it’s too hot. After the time is up on the canna-coconut oil, you need to strain the mixture through cheesecloth to extract the plant matter. Over a bowl, strain the oil in the cheesecloth (be sure that you squeeze the cloth to make sure that you get all of the oil) and mix up the brownie batter following the instructions on the box. Finish cooking them according to the brownie instructions. Once they are done cooking in the oven, you will have some extremely potent and incredibly delicious coconut-canna-brownies made with recycled rosin chips! Enjoy!
