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You've followed the online recipes, but the result is always the same: a dry, grassy-tasting brownie with a potency that's a total crapshoot. The secret isn't more chocolate or stronger weed; it's treating this as a culinary challenge, not just a delivery system. It's time to stop baking like an amateur and start infusing like a chef. We're not here to mask flavors; we are here to build them from the ground up, using the same principles of emulsion, extraction, and temperature control that separate a Michelin-starred dessert from a box mix. Prepare to deconstruct your entire process and rebuild it with precision. The goal is a decadent, fudgy brownie where the cannabis is a complementary note, not a foul-tasting foghorn.
