Join Mama Sailene in the MERRY JANE kitchen for a special Valentine’s Day episode of Smoke In The Kitchen.
Mama Sailene makes a classic fudge brownie recipe, which you can make more special, and tops it with raspberry sauce and fresh whipped cream. She pairs this treat with the marijuana strain Blackberry Kush because the berry flavors complement each other perfectly, and it’s a heavy indica so you and your Valentine can get cozy and chill all night long.
What you’ll need:
Your favorite brownie mix
2-3 pints of fresh raspberries
½ cup water
¾ cup sugar
2 tablespoons cornstarch
Whipped cream
Heart shaped cookie cutter (because it’s Valentine’s Day)
Bake the brownies according to the instructions on the mix.
For the sauce:
Add the water and the berries into a saucepan. Mash the berries, add the sugar and cornstarch, and bring to a boil, stirring throughout. Then reduce the heat to a simmer for two minutes, and strain to remove the seeds. It can be served warm, but I let mine cool to room temperature and then move it to the refrigerator for at least 45 minutes.
Thinking it’s worth the extra touch, top the brownies with fresh whipped cream. A mixer makes making the cream much easier, but if you’ve got a good whisk (or a fork and strong upper arms), you can whip up the cream in minutes. (If you go the way of the whisk and fork, the colder the cream, the easier it gets.)
Then layer the brownie, the sauce, the whipped cream, and the remaining fresh berries, and you’re good to go.
Whether you’re celebrating alone or with a loved one, this recipe is a must try this Valentine’s Day.
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