1/2 lb cannabutter, softened

1 3/4 cups sugar

1 cup creamy peanut butter

2 large eggs plus 1 large yolk

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 1/2 cups semisweet chocolate chips (9 ounces)

1/2 teaspoon salt, see recipe details

1 1/2 cups semisweet chocolate chips (9 ounces)

1/2 cup heavy cream

1 tablespoon unsalted butter, softened

If you like peanut butter and chocolate then these hash brownies are a sure-fire hit. Be careful, though — there so tasty you’ll want to eat all of them! Although this is a pretty easy step-by-step ‘how to make hash brownies’ guide, it’s a little more difficult than the classic pot brownies recipe so make sure you read it through before starting. They are well worth the effort, though, so let’s get started!

Preheat oven to 350 degrees F

Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter the parchment paper.

Beat together cannabutter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer speed to low, then mix in flour until just combined.

Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top.

Bake until hash brownies are deep golden, puffed on top and a wooden pick inserted in centre come out with some crumbs adhering, 40 to 45 minutes.

Cool completely in pan on a rack, about 1 1/2 hours.

Read more from our recipe here https://weedlist.org/peanut-butter-hash-brownies/14/