Fudgy center and crispy corners! This vegan weed brownies recipe is studded with crispy cookies, rich chocolate chips and chewy marshmallows for a fantastic s’more experience.Jump to Recipe
Considering a pot brownie was the first-ever recipe I put on the Loud Bowl, I think a sparkling new weed brownie recipe was long overdue.
And there is no better time for a new brownie recipe than in preparation for 04/20/2020, the one in a lifetime stoner event.
How to ace your vegan weed brownies
The only way to ace weed brownies is by using the right recipe, technique, and ingredients. Luckily you already got the recipe covered and I’m here to help with the other 2 elements.
You should also try my zesty lemon loaf!
Aquafaba to the rescue.
One of the reasons why this recipe is so fudgy is because it contains a meringue made with aquafaba. A meringue is egg whites beaten until it becomes a whipped foam. In this vegan recipe, we will be using the liquid found in a can of chickpea, also known as aquafaba.
Making a magical vegan meringue
In this recipe, the magical liquid is whipped until it reaches a soft meringue consistency, also known as the ribbon stage. If you were planning on whipping this by hand, I highly recommend you don’t. You might be going 2 or 3 times a week to the gym but I can guarantee your arm doesn’t deserve such a punishment.
You should really get the stand mixer or handheld mixer from the void that is your kitchen cupboards. It will save you from having a sore arm for multiple days.
Start whipping your brown sugar and the aquafaba together on medium and slowly increase the speed of your mixer as the mixture becomes opaque.
I do have to say that this meringue does take a bit longer than regular meringue due to the fact that the sugar is incorporated at the beginning of the process. So do expect to spend some quality time with your mixer, around 10 minutes (maybe even a bit more).
But trust me, all this effort will be rewarded.
Garnished with flair
The crown of s’more topping makes these vegan weed brownies stand out. But before a vegan s’more brownie could happen, some slight changes had to happen to the ingredients list.
Graham crackers are traditionally made with honey, which is not vegan. While vegan graham crackers alternatives do exist, I simply couldn’t find any in the current Corona crisis we are currently facing.
I, therefore, switched it up for tea biscuits, but I do encourage you to try this recipe with the graham cracker alternative if you can get your hands on a box…or two.
You can estimate the potency of your edibles by using my THC calculator.
Vegan marshmallows for vegan brownies
Finding vegan marshmallows can be a nightmare, so this is why I recommend you stocking up on them when you find a brand you like. Personally, I like Dandies but they can be hard to find so I have minions who are keeping an eye open and calling me when they spot a bag of these sweet and chewy delicacies.
Dandies are actually one of the only brands we get here in Canada. But I did hear that lucky US readers can find vegan marshmallows at Trader Joe’s.
Is chocolate chips your thing?
You should try my pumpkin and chocolate chips muffins!
Need more instructions? You can follow this video tutorial!
S’more Vegan Weed Brownies
- 150g (2/3 cups) Combination of vegetable oil and cannabis-infused oil depending on your potency preference
- 135g (1 cup) Dark chocolate
- 135g (1/2 cup) Aquafaba
- 150g (3/4 cup) Light brown sugar packed
- 450g (2 cups) Unbleached AP flour
- 30g (1/4 cup) Cocoa powder
- 1/2 tsp Baking soda
- 1 tsp Kosher salt
- 90g (1/2 cup) Chocolate chips
- 1/2 bag Vegan marshmallows sliced in half or mini marshmallows I like to use dandies
- 8-10 Vegan graham crackers or tea biscuits cut in hald or quarters
- Preheat your oven at 320F and line an 8”x8” pan with parchment paper.
- Melt together the chocolate mixture in a double boiler on medium while stirring. Cooldown to room temperature.
- While the chocolate is cooling, mix together the aquafaba and brown sugar. With a stand mixer or hand-held mixer and large bowl, whip the aquafaba on medium until it becomes opaque and start to thickens. Continue beating on high until the meringue reaches the ribbon stage and becomes glossy.
- In a medium bowl, mix together all the dry ingredients.
- Fold the chocolate in the meringue. Start by adding a third of the meringue to the chocolate and fold in with a spatula until both mixtures are almost all incorporated. Pour back the chocolate mixture into the large bowl of meringue and fold both mixtures with a spatula until the chocolate and meringue are all incorporated. Try to keep as much air in the batter as possible.
- Add the dry ingredients to the meringue in thirds while folding to incorporate the dry ingredients.
- Transfer the batter into the 8”x8” pan and smooth it out so that the batter is level.
- Bake the brownie for 12 to 15minutes.
- Remove from the oven, garnish with the chocolate chips, halved dandies and cookies. Bake an additional 10 minutes, or until a toothpick inserted in the middle of the brownies comes out clean.
- Let the s’more brownie cool down before slicing into 9 squares.
- I like to dose my edibles at 10 mg of THC per portion. Adjust the potency of your edibles by using a mixture of cannabis-infused oil and regular vegetable oil.
Sensitivity to changes in oil: yes, so you should not change the total quantity of oil in this recipe.
Type of oil or infusion: cannabis-infused vegetable oil
Dosing method: batch
This is my personal perception when made at a potency of around 10 mg of THC per square.
Sober version: replace the canna oil in the recipe with 100% regular vegetable oil.
Always clearly label your edibles, keep them out of reach of children and pets, and don’t eat more than you can handle.