Start things off by preheating your oven to a classic 350°.
And, as that warms up, you can feel free to apply some non-stick cooking spray to a 15” x 10” baking pan.
Next, you’ll want to read the directions on the back of your brownie mix, and prepare them, per the instructions. Be sure to use eggs, water, and oil. Once you’ve completed that step, you can spread that brownie batter evenly into the previously-sprayed baking pan.
Then, toss that pan inside to bake for no longer than 20 minutes. When you see that it has fully set in the center, you can remove it from the oven, and place it on the counter to cool for 15 minutes, before tossing it in the freezer for 30 minutes.
Meanwhile, grab a microwave-safe bowl, and in it, melt your chocolate chips. This usually requires a stay in the microwave, on “High,” for about 45 seconds or so.
When that chocolate is completely melted, you can stir in your desired amount of cannabis tincture, almond extract, salt, hazelnut spread, and sweetened condensed milk. Keep stirring until the contents develop a silky smooth texture and consistency.
Following that, with a knife, trim off the edges of your brownies, and proceed to cut the entire batch into 70 (that’s right, 70) squares, which you will then strategically place onto a serving platter of sorts.
Next, take your infused hazelnut chocolate mixture, and transfer it into a decorating bag adorned with a custom piping tip. Take that mixture, and pipe a healthy amount of this infused mixture on top of each and every brownie.
Top each brownie off with some of your chopped hazelnuts, and boom, you’re done, my friend.