Terpene Infusion Recipe: Raspberry Brownies
Cooped up indoors waiting for the weather to get warmer?
Play in the kitchen with us!
At Lab Effects, we love incorporating the unique flavors and aromas of water-miscible terpenes into our favorite recipes. With gooey raspberries and fudgy flavors for days, our Terpene-infused Raspberry Brownies are sure to satisfy both your sweet tooth and creativity goals.
Raspberry Jam Ingredients:
- 2 cups frozen raspberries
- 3 tsp water
- 1 tbsp sugar
- 20-25 drops Chocolate Thai water-miscible terpenes by Lab Effects (to taste)
Brownie Ingredients (dry):
- 2/3 cup flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/8 tsp salt
Brownie Ingredients (wet):
- 2 eggs
- 3/4 cup sugar
- 1/3 cup oil
- 1/2 tsp vanilla extract
- 1/3 cup chocolate chips
Preheat oven to 350 degrees. Grease or line 9×9 baking sheet.
In a small saucepan, combine raspberries, water, sugar, and Chocolate Thai water-miscible terpenes. Heat on low for 15 mins, or until a jammy texture has formed. Stir/mash every few minutes.
While jam is cooking, prepare brownie batter. In a mixing bowl, combine flour, cocoa powder, baking powder, and salt.
In a separate mixing bowl, whisk together eggs, sugar, oil, vanilla extract, and chocolate chips.
Slowly add wet ingredient mixture to dry ingredients (*optional: stir in 1/3 cups extra chocolate chips). Spoon 3/4 of the batter into baking sheet. Add the raspberry jam on top and spread evenly. Add the rest of the brownie batter on top in spoonfuls and swirl the layers together with a butter knife or toothpick. Bake for 25 mins.
Interested in using water-miscible terpenes to enhance your cocktails, mocktails, or dessert recipes? Email us at firstname.lastname@example.org or leave a comment below.
Previously, terpenes were only utilized in oil-based applications. Now they can be formulated with any water-based or alcohol recipe as well. Lab Effects offers water-miscible terpenes using a unique micelle technology that allows us to seamlessly fold any terpene profile into a water-based product through an advanced nano-emulsified microencapsulation technique.