Search for Articles

Bakery Cannabis-Infused Brownies

June 26, 2026
By Artesha Lawrence

This recipe was first published in the Landrace edition of Fat Nugs Magazine

My favorite brownie recipe that I have found (so far) comes from an amazing book by Mike Johnson called Even Better Brownies. These brownies use powdered sugar instead of granulated sugar, and chocolate bloomed with oil. These little adjustments to a typical brownie recipe make this dessert so rich and fudgy. But, being a baking lover, you know I had to tweak his recipe slightly to both improve and infuse it.

I’ve added chocolate pudding powder to the recipe to increase the intensity of the chocolate flavor. To infuse cannabis into this recipe, I bloom cocoa powder with infused coconut oil.

This recipe has been my go-to brownie recipe for many years now and these brownies are highly rated by many people in my life! This recipe will be a great addition to your cannabis recipe collection, and I hope you enjoy.

Artesha’s Bakery Infused Brownie Recipe

With thanks to Mike Johnson and his Even Better Brownies

Supplies:

1 large glass bowl
1 small glass bowl
1 stand mixer
1 Microwave-safe bowl
9×9 pan
Parchment paper
Spatula

Ingredients:

⅔ cup (160 ml) canola oil
⅔ cup (50 g) unsweetened natural or Dutch-process cocoa powder
½ cup (60 g) all-purpose flour
¼ tsp baking powder
½ tsp kosher salt
3 large eggs
1⅓ cups (160 g) powdered sugar, plus more for topping, optional
⅔ cup (150 g) dark brown sugar
1 tsp vanilla extract
3 tbsp chocolate pudding mix
Optional: 1 cup of mix-ins, such as chocolate chips or sprinkles

Bakery Infused Brownie Instructions:

Preheat oven to 325 degrees
Coat a 9×9 pan with either nonstick spray or parchment paper.
In a microwave-safe bowl, gently warm the oil in short 5-second bursts until just warm (not hot). Whisk in the cocoa powder until smooth. Let sit for 4–5 minutes.
In a separate small bowl, whisk together the flour, baking powder, salt, and chocolate pudding mix.
In a large bowl, beat the eggs, powdered sugar, and brown sugar with a mixer on medium speed until light and fluffy, about 3–4 minutes. Mix in the vanilla.
Add the cocoa mixture to the wet ingredients and beat together until smooth and glossy, about 5 minutes.
Add the dry ingredients and mix on low speed until just combined.
1. Optional: Add mix-ins.
Spread the batter evenly into the prepared 9×9 pan.
Bake for 24 mins (up to 30 for a firmer brownie).
Let cool completely before cutting into squares.
Store leftover infused brownies in a labeled container for 3 to 4 days.