Step 1

Preheat oven to 350˚F. Butter a 9” x 13” baking pan; set aside.

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, beat eggs on low speed. Add cannaoil and sugar, beating for 10 minutes.

Step 3

Meanwhile, sift together flour, cocoa, baking powder, and salt. Gradually add egg mixture, beating just until combined. Stir in pecans and vanilla.

Step 4

Pour batter into prepared baking dish. Bake until edges just start to pull away from pan, about 35 minutes. Transfer to a wire rack to cool. Spread icing over brownies; allow to set before serving.

Step 5

Icing Directions: In the bowl of an electric mixer fitted with the paddle attachment, beat 1 large egg with 1 cup confectioners’ sugar on low speed. With mixer running, add another 1/2 cup confectioners’ sugar and 2 tsp cocoa powder into egg mixture; mix well. Add remaining 1 cup confectioners’ sugar, 1 tsp pure vanilla extract, and 2 tbsp melted butter (use cannabutter if greater potency is desired); beat to combine.