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Starting from Brown Butter Blondies, Portioned Properly by Baked Elf Chef. Swap an ingredient or change a step — your variation publishes as its own recipe, listed under the original, and lands in your recipe box. Only after a different dose? Set it on the recipe's page instead.

Your variation's dose

The original is 5 mg per square (80 mg across 16). Pick a dose per square: the batch total and every dose figure in the recipe below follow it. The serving count stays at 16 unless you change it below.

Custommg

5 mg/ squaresame as the original · 80 mg in the batch

So far this is Brown Butter Blondies, Portioned Properly unchanged, which isn't a new recipe. For a dose of your own, set it on the recipe's page — it restates the recipe and its label and saves to your box. To publish a variation, change an ingredient or a step below.

A variation of Brown Butter Blondies, Portioned Properly by Baked Elf Chef. Its "Adapted from" credit carries over.

Title

ServingsTotal THC (mg)Infusion

DifficultyCategory

Steps

Ingredients:
- 12 Tbsp (170 g) unsalted butter, for browning
- 4 Tbsp (57 g) infused butter, 20 mg THC per Tbsp (80 mg total), softened
- 2 cups (240 g) all-purpose flour
- ½ tsp baking powder
- 1 tsp salt
- 1¾ cups (350 g) light brown sugar
- 2 large eggs, room temperature
- 1 Tbsp vanilla extract
- 1 cup (170 g) chocolate, butterscotch or white chocolate chips (optional)

Steps:
1. Line an 8×8 pan with parchment, leaving two long flaps so the slab lifts out in one piece. Heat the oven to 175 °C / 350 °F.
2. Melt the 12 Tbsp plain butter in a small pan over low heat. Keep it moving as it foams; when the foam falls and toasted flecks settle on the bottom with a nutty smell, pour it — flecks and all — into a heatproof bowl.
3. Let the browned butter sit 15–20 minutes, until it is barely warm to the touch and no longer steaming. This cooling step is the whole potency plan.
4. Whisk the softened infused butter into the cooled brown butter until the mixture is one smooth, uniform fat with no streaks. It never goes back on the heat.
5. Whisk the brown sugar into the butter, then the eggs and vanilla, beating about a minute until glossy and fully combined — an evenly mixed batter is an evenly dosed pan.
6. In a second bowl, whisk the flour, baking powder and salt. Add to the wet bowl in two goes, stirring only until the last dry streak disappears. Fold in the chips if you want them.
7. Scrape into the pan and spread flat and level, corner to corner — uneven depth means uneven squares.
8. Bake 25–30 minutes, until the edges are set and the top is cracked and dry-looking. Cool completely in the pan before cutting; warm blondies tear and give you ragged, unequal portions.
9. Lift out by the parchment and cut a strict 4×4 grid: halve, halve again, then rotate and repeat. Wipe the knife between cuts.
10. Start low, go slow — one square, then wait a full two hours before thinking about a second.
11. Label the tin: Brown Butter Blondies · 80 mg THC total · 5 mg per square · 16 squares · made [date] · 21+ only.

ILLUSTRATION

Your variation wears the original's illustration unless its ingredients change the plate — then it gets one of its own. A photo of your own bake, once approved, replaces either.

Dose math, live

80 mg ÷ 16=5 mg/ square

Gentle and social. Nice.

Before you publish

✓ Dose chip — 5 mg per square

✓ A step telling people to label the finished food with its dose

Educational, not medical — no health claims.

21+ audience. Start low, go slow.