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Speculoos Surprise Holiday Canna-Brownies

Updated: Jan 27, 2020

The holidays are all about surprises and these brownies don’t disappoint! Featuring a Speculoos butter crumb base under your favorite boxed or scratch brownie mix and topped with cannabis infused chocolate ganache, this quick and easy recipe will have your friends and family begging you to make these year-round!


Number of servings: 24

Preparation time: 20 minutes

Cooking time: 35 to 40 minutes

Approximate Dosage*

10%: 4.5 milligrams

15%: 6.7 milligrams

20%: 9 milligrams


  • Cooking spray (I prefer butter-flavored)



  • 4 sticks grass-fed butter, melted

  • 3 cups raw cane sugar

  • 1 tablespoon vanilla extract

  • 2 tablespoons coffee

  • 4 Large eggs, lightly beaten

  • 1 1/2 cups all-purpose flour

  • 1 cup unsweetened cocoa powder

  • 1 teaspoon salt

  • 1 cup semisweet chocolate chips

  • ½ cup marshmallows




  1. Preheat oven to 340ºF.

  2. Lightly grease a 9-by- 13-inch brownie pan with cooking spray.

  3. Place Speculoos cookies into a food processor, and process on high to make fine cookie crumbs

  4. Add 4 Tablespoons of melted cannabutter + 4 Tablespoons of melted to crumbs and pulse until combined.

  5. Press crumb and butter mixture onto bottom of brownie pan and set aside.

  6. Combine the 4 sticks of melted butter, sugar, vanilla and coffee in a large bowl.

  7. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

  8. Using a flour sifter, sift the flour, cocoa powder, and salt into a separate bowl. (It’s important to actually sift these ingredients instead of just tossing them together in a bowl.)

  9. Gradually stir the dry mixture into the butter mixture until blended. Add the chocolate chips and marshmallows.

  10. Spread the batter evenly into the prepared baking on top of the Speculoos crumbs

  11. Bake 35 to 40 minutes, until a toothpick inserted into the center of one or two of the middle brownies comes out clean.

  12. Remove and cool the pan on a wire rack

  13. In a small sauce pot bring heavy cream to a simmer (about 5-7 minutes).

  14. Place chocolate chips into a heat-proof bowl

  15. Pour hot cream over chocolate chips and let sit for 5 minutes

  16. Add in cannabutter and whisk until smooth and creamy.

  17. Evenly pour ganache over brownies. Refrigerate for 2 hours.

  18. Cut into 24 pieces and serve.


*Use the THC Calculator to determine the approximate dose of THC/ CBD per serving.

*Approximate Dosage is based on infusing 3.5 grams dried/decarbed cannabis into 1 stick of butter (starting cannabis weight before dry/decarb was 7grams)

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