Cannabis-Infused Brownies

Cannabis-infused brownies, also known as pot brownies or weed brownies, have a long history in the counterculture movement and the development of the cannabis industry. However, one notable figure in the history of cannabis brownies is Mary Jane Rathbun, also known as Brownie Mary.

Brownie Mary was a San Francisco-based activist who became famous in the 1970s for baking and distributing cannabis-infused brownies to AIDS patients in San Francisco hospitals. She began baking and distributing brownies in the mid-1980s, during the early days of the AIDS crisis, when many people were dying of the disease and there were no effective treatments available.

Mary became an advocate for the medical use of cannabis, arguing that it could help alleviate the symptoms of AIDS and other illnesses. She also believed that people should have the right to use cannabis for medical purposes without fear of prosecution. Mary was arrested several times for her activities, but she continued to bake and distribute brownies to patients, even while on probation.

Mary's activism helped to raise awareness of the medical benefits of cannabis and the need for more research into its potential uses. Her work also helped to pave the way for the legalization of medical cannabis in California in 1996.

Brownie Mary's advocacy work played a crucial role in the early days of the AIDS crisis in San Francisco, highlighting the potential benefits of cannabis for medical purposes and helping to change public attitudes. 

Cannabis-Infused Gluten Free Brownies (Recipe Adapted from Bob’s Red Mill)

Ingredients

• 3/4 cup Kulike Farm Hawaiian-Grown Unsweetened Cocoa Mass

• 1/2 cup Maple Syrup

• 1/4 cup Kulike Farm Hawaiian-Grown Unsweetened Cocoa Nibs

• 1/4 cup Cannabis-Infused Oil

• 1/4 cup Bob’s Red Mill Cassava Flour, Otto’s Cassava Flour, or Bob’s Red Mill Coconut Flour.

• 1/4 tsp Salt

• 1/4 tsp Baking Soda

• 2 Eggs

• 1 tsp Vanilla Extract

Method

1. Preheat oven to 350°F and lightly oil an 8 x 8-inch pan.

2. In a small saucepan over low heat, melt 1/2 cup dark chocolate chunks, maple syrup, cocoa nibs and coconut oil or ghee. Whisk frequently while melting and let cool to just slightly warm.

3. While chocolate mixture cools, combine flour, salt and baking soda in a small bowl. In a medium bowl, whisk eggs and vanilla until thick and foamy.

4. Fold cooled chocolate mixture into the eggs until evenly combined. Add dry ingredients and remaining 1/4 cup chocolate pieces and fold into chocolate mixture until no streaks of flour are visible.

5. Pour into prepared pan and smooth evenly. Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Let cool, then slice and serve brownies clearly labeled as “infused.”