Recipe for Peanut Butter Pot Brownies 

By  Cheri Sicard

 March 5, 2017

This recipe for Peanut Butter Pot Brownies is part of my larger feature: How to Make the Best Pot Brownies: Recipes, Tips & Troubleshooting

These ultra rich marijuana brownies combine the best of two worlds, dense chocolate fudge and rich creamy peanut butter to make a brownie that looks as good as it tastes.  In fact, these spectacular brownies make great DIY gifts for your edibles loving friends.

I use Marijuana Butter to medicate this recipe.  Check out my Making Marijuana Butter tutorial for directions on how to make it, if you don't alredy know ho.w

Freezer Friendly Marijuana Brownies

For longer storage, wrap individually then freeze.  When you want to enjoy a medicated treat, just bring to room temperature and enjoy.  This is handy with edibles as tasty as these as it can help keep you from eating too much.

A note about the Dosing for the Peanut Butter Pot Brownies recipe!

This recipe will have about 55 mg THC per serving IF you made your marijuana butter from average cannabis (10% THC) and used 1/2 ounce of marijuana to make 1 cup butter.  That is a SUBSTANTIAL doe for most people.  You might want to cut it in or even quarter it.

Even better, to adjust the dosage of this or any other recipe for your personal needs and to reflect the strength of the marijuana you are cooking with and the amounts you used to make your butter, be sure to take my FREE 10 minute online Dosing Class that will teach you how to do it, or use my handy dosage calculator tools that do all the math for you (see below).

Peanut Butter Pot Brownies

Marijuana Brownies: Cannabis Infused Peanut Butter Fudge Brownie Recipe

Cheri Sicard
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 2 hours 55 minutes
Servings 32



  • 1/2 cup cocoa preferably Dutch process
  • 2/3 cup boiling water
  • 2 ounces unsweetened chocolate finely chopped
  • 3/4 cup cannabis infused butter melted
  • 1/4 cup unsalted butter melted
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon salt

Peanut Butter Filling:

  • 3/4 cup creamy peanut butter
  • 1/2 cup unsalted butter
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 1/4 cups confectioner's sugar
  • 2-3 tablespoons milk or cream
  • 1 teaspoon vanilla extract

Chocolate Peanut Butter Glaze

  • 1 1/2 cups chocolate chips
  • 1/3 cup creamy peanut butter


Prepare Brownies:

  • Preheat oven to 350 degrees F. Adjust oven rack to lowest position.
  • Line a 9x13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray foil with cooking spray or oil.
  • Heat water to boiling in a medium pan on the stovetop. Reduce heat and whisk in cocoa until smooth.
  • Remove from heat and whisk in chopped chocolate until melted and smooth.
  • Whisk in melted cannabutter and butter.
  • Whisk in eggs and vanilla and continue to whisk until smooth and well mixed.
  • Whisk in sugar until fully incorporated.
  • Stir in flour and salt and mix with a wooden spoon or rubber spatula until just combined.
  • Pour batter into prepared pan and use a rubber spatula so spread evenly to the edges in a uniform layer.
  • Bake for about 30 minutes or until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs.
  • Transfer pan to wire rack to cool completely, about 1 1/2 hours, before proceeding.

Prepare Peanut Butter Filling:

  • Beat together the peanut butter, butter and salt with an electric mixer until smooth and creamy, about 2 minutes. Reduce the speed to low gradually beat in confectioner’s sugar. Beat in vanilla extract. Increase the speed to medium-high and add milk, a tablespoon at a time, until you get a smooth very thick, yet spreadable, consistency. If it seems a too dry, add another splash of milk, too loose, don’t add as much milk. The consistency of your peanut butter will have a lot to do with it.
  • Use a rubber or offset spatula to spread the peanut butter filling in an even layer over the cooled brownies in the pan.

Prepare Glaze:

  • Melt together the chocolate chips and peanut butter in the microwave on 50% power, stirring every 30 seconds, until completely smooth and melted. Pour the mixture over the peanut butter layer and spread into an even layer with a rubber or offset spatula.
  • Refrigerate for at least 30 minutes.

To Serve:

  • Using foil overhang, carefully lift brownies out of the pan onto a cutting board. Cut into squares and serve.
  • Store in an airtight container at room temperature for up to 5 days or freeze for longer storage (see notes at top of page).


Making Marijuana Butter

This tutorial will teach you to make the marijuana butter used in this recipe.

Edibles Dosing:

This dose is only a suggestion.  To learn how to PRECISELY dose this and other recipes, take my FREE online dosing class (takes just 10 minutes).

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Marijuana Infused Peanut Butter and Fudge Brownie

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  • Hi Cheri, I’ve tried a couple of your recipes and they are delicious! I was just wondering if you had a scaled down recipe for the peanut butter brownies using an 8″x8″ pan? Thankyou def a fan 🙂

    • Hi Sara, First thanks for the kind words about the recipes. It’s great to hear you like them. Now, I’ll answer both your questions here. What I do if I don’t have a big enough pan is to make the full batch and use the pan I have then with the leftover batter, bake the rest in a small ramekin or if you have any cupcake or muffin pans you can use them to make a cupcake or two. I use whatever chocolate I have around. Usually, milk chocolate, but dark chocolate sounds yummy too. I’d love to hear how they come out.

  • Hi,
    I haven’t made brownies in a long time till lately. My question is. I do t want to use the infused butter or oils. I like to grind my pot and mix it into the brownie mix and bake. I just want to be sure it won’t mold when I freeze it. I also make cookies and mine are gluten free and sugar free to. I have a Decarboxylator but it’s to much THC for me. That’s why I just use the weed as is. Your recipes sound great. I can’t wait to make them. I also need to know the best way to wrap them to freeze. Right now I just put them In A plastic bag and freeze.
    Thank you

    • From a flavor and textural perspective that would not be my first choice, nonetheless, you should not have any problems and it should work fine. Wrap each brownie individually for freezing. If you think you will keeping them for several months, I would wrap in plastic then foil for the most protection. Or plastic wrap then in a bag. If you will be eating them in a week or two, one layer should do the trick.

    • It depends on your tolerance and the strength of the cannabis you use. That is a substantial doe for most people but not enough for others. This is why ALL dosing in ANY recipe must be adjusted, I say this over and over and over again. Please take my free dosing class at and learn to adjust for your needs.

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