Recipe for Cannabis Gingersnap Blondies

July 6, 2022

Enjoy this recipe for cannabis-infused gingersnap blondies that combines candied ginger with gingersnap cookies for an extra special chewy AND crunchy bite.

Gingersnap Blondies

makes 16 squares with 6 Tbsp cannabutter (almost 7 mg THC per piece).

SUGGESTED MOOD/STRAIN

Ginger Punch is a hybrid that’s said to smell like strawberry candy.

INGREDIENTS

1/4 cup + 2 Tbsp cannabutter (85 g)
1/2 cup + 2 Tbsp unsalted butter (142 g) at room temperature, divided
1-3/4 cups + 3 Tbsp (388 g) brown sugar, divided
2 eggs
2 cups (284 g) all-purpose flour
1 tsp baking powder
Dash of salt
1 Tbsp vanilla extract
1 cup (150 g) finely diced candied ginger (sorry, this process is annoying but it’s worth it)
3 store-bought gingersnap cookies (about 2 inches in diameter), pulsed into crumbs in a food processor (aiming for 60 g of crumbs, in case your snaps should differ from 2 inches)

RECIPE

Preheat oven to 350°F.
Melt the cannabutter in a double boiler or in a heat-proof bowl over a pot of simmering water. Prepare an 8 x 8–inch* square pan with parchment across the bottom and up two of the sides (to be used as handles).
With your favourite mixer, combine the cannabutter, 1/2 cup butter, and 1 3/4 cups brown sugar. Add the eggs, one at a time.
In a separate bowl, stir together the flour, baking powder, and salt. Add to the mixing bowl. Add the vanilla.
Add in the candied ginger. Pour the batter into the pan.
With a food processor, whiz together the gingersnaps, remaining 2 Tbsp butter, and reserved 3 Tbsp brown sugar. Sprinkle over the top of the batter.
Bake your blondies, checking after 40 minutes. If you tap the centre and it jiggles like my post-COVID stomach, return to the oven, checking every 5 minutes until the middle firms up.
Allow the blondies to cool to warm, then chill completely in the fridge. Lift the block onto a flat surface with the parchment handles and slice it into quarters, and then quarters again (16 pieces).

*If you have a 9 x 9–inch pan, increase ingredients by 25 percent.