Pre-heat the oven to 350. If you're like me and you store things in your oven, make sure you take them out!
Combine all of the ingredients into your mixer except for the chocolate chips/chunks.
Blend very well so it's a nice, not-too-thin brownie batter consistency.
Gently fold in your chocolate chips or chunks. Save a few to sprinkle on top after.
Line your brownie pan with parchment paper and pour in the batter.
Bake for 15-18 minutes – checking to make sure they don't burn, and using a toothpick or a skewer stick or even a fork, to poke the middle of the batter. If it sticks keep baking. If it doesn't you should be good to go.
Let cool for 10 minutes.
If you serve these to friends, make sure you let them know they are pot-brownies – but don't tell them about the beans! See if they can guess afterward. Enjoy!
1/2gallonVanilla ice creamor your favorite – softened slightly.
Preheat the oven to 350°F and line a 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to lift the warm brownies out. Set aside.
In a microwave-safe bowl or a saucepan on the stove, melt the cannabutter. After melting, whisk in the sugar until completely combined, then whisk in the eggs and vanilla.
Add the cocoa powder, flour, salt, and baking powder. Fold it all together with a rubber spatula or wooden spoon.
Spoon and spread half of the batter (about 2 cups) into prepared pan. The batter is thick and heavy, so do your best to spread it evenly in the lined baking pan. I find the back of a spoon is most helpful. Place a small sheet of parchment paper directly on top of the brownie batter, smoothing it down.This helps them stay flat.
Bake for 12-14 minutes. Remove brownies from the oven and cool for 5 minutes in the pan. Carefully, using the overhanging parchment paper on the sides, lift the warm and soft square sheet of brownies out of the pan as a whole. Remove top piece of parchment. Set aside.
Line the warm pan with another sheet of parchment paper, and then spoon and spread the remaining brownie batter in the pan. Place a small sheet of parchment paper directly on top of the brownie batter like last time.
Bake for 12-14 minutes. Remove brownies from the oven and cool for 15 minutes in the pan. During this cooling time, I remove the ice cream from the freezer so it can soften.
Scoop the softened ice cream onto the warm brownie layer in the pan. You’ll use almost all of the 1/2 gallon of ice cream. Using the back of a spoon or your ice cream scoop, gently spread it into an even and thick layer.
Carefully pick up the 1st square sheet of brownies and place on top of the ice cream layer. Gently press it down into the ice cream to help it stick. Cover the entire pan with aluminum foil or plastic wrap and freeze for at least 12 hours.
Remove the pan of ice cream brownies from the freezer. Carefully lift them out as a whole using the parchment paper overhang on the sides. Using a very sharp knife and cut into squares. Enjoy!