• 1/2 cup butter, cut into 4 equal pieces
  • 4 grams high quality marijuana, cleaned and ground (optional)
  • 1/2 cup Dutch-process unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 8 ounces milk-chocolate chips
  • 1 teaspoon real vanilla extract
  • 2 extra-large eggs
  • 3/4 cup unbleached all-purpose flour
  • Confectioners’ sugar, for dusting
  1. Preheat the oven to 325° F. Grease an 8-by 8-inch baking pan.
  2. In a small saucepan over medium-low heat, melt the butter, the marijuana (if using), and cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the cocoa mixture to a large mixing bowl.
  3. Let the cocoa mixture cool for 2 minutes. Add the sugar, chocolate chips, and vanilla and stir with a wooden spoon until combined. Add the eggs 1 at a time, stirring so that each is well combined. Add the flour and stir until just combined. Do not over-mix.
  4. Transfer the batter to the prepared pan and bake on the center tack for 22 minutes or until a toothpick inserted in the center comes out clean or with tiny crumbs.
  5. Dust with confectioners’ sugar, cut into 9 squares, and serve. Or, store for up to 2 days in a tightly-sealed plastic container.