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5 mg/ barWeekend project

Pumpkin Slab Bars with Brown Butter Cream Cheese Frosting

Baked Elf Chef
House Kitchen
Adapted from Pumpkin Bars with Cream Cheese Frosting (Gimme Some Oven) — rewritten with the infusion and dose worked in.
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baked by 0 elves

Ingredients · 24 bars · 120 mg total

Bars (un-dosed):4 eggs1⅔ cups granulated sugar1 cup vegetable, avocado or other mild oil1 (15 oz) can pumpkin purée1 tsp vanilla extract2 cups all-purpose flour2 tsp baking powder2 tsp ground cinnamon2 tsp pumpkin pie spice1 tsp fine sea salt1 tsp baking sodaBrown butter cream cheese frosting (this is where the dose lives):½ cup (113 g) infused unsalted butter, carrying 120 mg THC total for the batch1 (8 oz) package full-fat cream cheese, softened1 tsp vanilla extract2½ to 3 cups sifted powdered sugarPinch of salt
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Pumpkin Slab Bars with Brown Butter Cream Cheese FrostingILLUSTRATION

Steps

  1. Heat the oven to 175 °C / 350 °F and grease a 9×13-inch pan.
  2. In a large bowl, whisk the eggs, sugar, oil, pumpkin and vanilla until smooth.
  3. In another bowl, whisk the flour, baking powder, cinnamon, pumpkin pie spice, salt and baking soda.
  4. Stir the dry mix into the pumpkin mix just until no dry streaks remain, without over-working it.
  5. Pour into the pan, spread level, and bake 30–35 minutes, until a toothpick in the centre comes out clean. Cool the slab all the way to room temperature on a rack — the cake must be cold before the frosting goes near it.
  6. Meanwhile, brown the infused butter: melt it in a small pan over medium-low heat and cook just until the solids turn golden and it smells nutty, about 3–4 minutes, stirring and scraping so nothing scorches. Pull it off the heat early rather than late. Scrape it, browned bits and all, into a small bowl and chill until it's firm but still soft enough to beat — roughly 45 minutes in the fridge, stirring once so it sets evenly instead of separating.
  7. Beat the softened cream cheese with the chilled browned infused butter, vanilla and salt until completely smooth and one uniform colour, scraping the bowl twice. Then beat in the powdered sugar a cup at a time until it's thick and spreadable. Every gram of the batch dose is in this bowl, so keep scraping until there is no streaking at all.
  8. Spread the frosting over the cooled slab in one even layer, edge to edge and corner to corner, levelling it with an offset spatula. An even layer is what makes each bar a 5 mg bar.
  9. Chill 30 minutes to firm the frosting, then cut a 4×6 grid — three cuts the long way, five the short way — for 24 equal bars. Wipe the knife between cuts.
  10. Label the container "Pumpkin Slab Bars, Brown Butter Cream Cheese Frosting — 5 mg THC per bar, 24 bars, 120 mg total, 21+ only," date it and keep it refrigerated. One bar to start, then wait at least two hours.