Most recipes call for the making of a certain quantity of “Marijuana Butter,” which is then used as butter would normally be used in a cooking situation. THC is not a water-soluble compound, so butter would naturally be a good carrier substance for ingestion. Just substitute butter with “Marijuana Butter” the next time you bake…

Melt one pound of butter in a pan. Add 28g (or more) thoroughly ground herbs to the pan. Let it simmer carefully for about 15 minutes until the butter has gotten a green color – be careful not to burn the mixture. Squeeze the butter through a fine strainer. While you use the strainer, it helps to keep the leaves away in a corner of the pan by using a spoon. Squeeze thoroughly to get out as much of the butter as possible. Discard remaining leaf matter.

2 Eggs 
3/4 c Sugar 
1 ts Vanilla 
1/2 c of marijuana butter or margarine; melted 
3/4 c Chocolate; ground 
2/3 c Unsifted flour 
1/4 ts Baking powder 
1/4 ts Salt 
1/2 c Walnuts; chopped 

Heat oven to 350 degrees F. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift Ground Chocolate with flour, baking powder and salt. Stir into egg mixture; add nuts. Spread into greased 8 or 9″ square pan. Bake at 350 degrees F for 20-30 minutes. For extra chewy brownies, use 8″ pan and less baking time. For cake like brownies use 9″ pan and longer baking.