Preheat oven to 350°F (177°C). Line a 9×9 inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the brownies after cooling. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the flour, granulated sugar, egg, and coconut extract and beat until fully combined. Finally, beat in the shredded coconut on low speed until combined. Set aside at room temperature.
Slice the butter into Tablespoon-size pieces and melt in the microwave in a large heat-proof bowl or in a small saucepan on the stove. (Transfer melted butter to a large bowl if using the stove.) Whisk the oil and granulated sugar into the melted butter. Let it sit for 3-5 minutes to slightly cool. Whisk in the eggs and vanilla extract until combined. Add the cocoa powder, flour, and salt and whisk until combined. Batter will be thick. Fold in the chocolate chips.
Spoon about 1/3 of the brownie batter into the prepared pan. Spread it all over the bottom as best you can. Take about 1/3 of the cheesecake batter and drop spoonfuls of it on top of the brownie batter. Use your spoon or a knife to gently swirl together. Use another 1/3 of the brownie batter and drop spoonfuls of it on top. Use another 1/3 of the cheesecake batter and drop spoonfuls of it on top. Gently swirl together. Repeat spooning remaining brownie and cheesecake batters. Gently swirl together.
Bake for 40-42 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. I recommend tenting the brownies with aluminum foil after about 25 minutes to protect the top from over-browning. Remove from the oven and place the pan on a wire rack. Cool brownies completely.
Lift the brownies out using the parchment paper overhang on the sides. Cut into squares.
As long as there are no allergies, these no-bake peanut butter cookies with cannabis butter are the easiest crowd-pleasing treats you could offer your Airbnb guests.
melt cannabis butter and condensed milk in a frying pan/skillet over medium-low heat.
stir constantly and then melt in the kraft caramel candies, vanilla extract and 3/4 tsp salt.
melt in the marshmallows. when everything is combined, pour into glass oven dish.
next, slowly pour in the rice krispies into the oven dish, using a spatula to stir everything up. flatten to desired height, evenly, and cover on the counter to cool and stick together.
When cooled, drizzle with caramel sauce and a few light pinches of salt. .Enjoy!
Preheat the oven to 325 degrees F (165 degrees C).
Grease cookie sheets or line with parchment paper.
In a bowl sift together the flour, baking soda, and salt; set aside.
In a medium bowl, cream together the Cannabis butter, Normal butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy.
Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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As always, happy canna-cooking and enjoy baking to get baked!
Steph Van De Ven
I am a prof writer/blogger & love my daily dose. I'm Canadian-Dutch, a horse owner, and love exploring new CBD & THC recipes, trends & products to share with you! #Cannadish
