I watched a few YouTube tutorials and just amalgamated the best bits of what I thought was best to do… turned out well so I’m pleased.
My grinder is tiny, so I ended up sticking all the trim into a bowl and using scissors to cut it all up as finely as possible, then spread it all across a baking tray
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I popped it in the oven for 45 mins @ 120c
After it came out, I rubbed it all between my hands and made sure it was all ground up finely, put it into some cheese cloth/muslin squares and tied it together with string
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I have a slow cooker, so after this I melted 454g of unsalted butter, then added a cup of water to make sure the clothes containing the decarbed herb were submerged.
I stirred them and pressed them against the sides consistently every 10 mins, and kept them in the slow cooker for approx 2.5hrs.
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After this I drained all the butter and strained the cheese cloth as much as I possibly could, making sure not to waste a drop!
I poured this into a container and stuck in the fridge overnight… my mind was absolutely blown as the butter initially sank to the bottom, but in the morning it was solidified at the top with all the crappy water left at the bottom to drain out!!
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After this I did as much research as I possibly could to even ROUGHLY work out the strength in milligrams so I knew how much butter to add to the brownies. I ended up adding about 117g of butter to my mix and it worked out PERFECTLY. I was aiming for about 100mg per brownie based on experience eating other edibles.
![Image](http://uploads.tapatalk-cdn.com/20211116/6fc179acfa59ba69868088bcf01d4977.jpg)
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The batch made 9 brownies and my fiancé and I decided to eat one full brownie each, and Jesus Christ it absolutely floored us. It didn’t kick in for about 2 hours but after that, let’s just say we were merry
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Anyways, hope you enjoyed!