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Starting from Nutty Brown Butter Blondies with Flaky Salt 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 Nutty Brown Butter Blondies with Flaky Salt 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 Nutty Brown Butter Blondies with Flaky Salt by Baked Elf Chef. Its "Adapted from" credit carries over.

Title

ServingsTotal THC (mg)Infusion

DifficultyCategory

Steps

Ingredients:
- ½ cup (113 g) plain unsalted butter, for browning
- ½ cup (113 g) infused butter, cold and cubed — the batch total must be 80 mg THC
- 2 cups (255 g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp flaky sea salt, plus a pinch for the top
- 2 large eggs
- 1½ cups (300 g) packed light or dark brown sugar
- 1 Tbsp vanilla extract
- ⅔ cup (110 g) white chocolate chips or chopped bar

Steps:
1. Heat the oven to 175 °C / 350 °F. Line the 9×9 pan with parchment, leaving a two-inch overhang on two sides so the slab lifts out whole.
2. Brown only the plain butter: melt it in a light-coloured saucepan over medium-low, swirling now and then, for roughly 8–10 minutes, until the foam quiets, the milk solids go amber and it smells toasted. Pull it off the heat the moment it's nutty — burnt is a different flavour and a wasted step.
3. Let the pan sit off-heat for 2 minutes, then drop in the cubed infused butter and stir until it melts completely, scraping in every brown speck. The residual warmth does the melting, so the infused fat never sees direct heat. Set aside until warm, not hot — about 10 minutes.
4. Whisk the flour, baking powder, baking soda and salt in a bowl and leave it.
5. Beat the eggs in a large bowl, then whisk in the brown sugar and vanilla. Pour in all of the butter and beat hard for a full minute, scraping the bowl and the bottom twice, until the mixture is glossy and uniform with no fat streaks. This is the dosing step — an unevenly mixed batter is an unevenly dosed pan.
6. Fold in the dry mix until no floury patches remain, then fold in the white chocolate just until it's evenly scattered.
7. Scrape into the pan and level it corner to corner with an offset spatula, equal depth everywhere, then tap the pan once on the counter. Scatter a pinch of flaky salt.
8. Bake 30–35 minutes, until the edges are set and golden and a toothpick in the centre comes out with moist crumbs.
9. Cool completely in the pan, at least 2 hours, then lift the slab out by the parchment. Measure and mark the edges, then cut a true 4×4 grid: 16 squares of the same size, every one 5 mg.
10. Label the tin: Nutty 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.