Makes 9 good-size brownies
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
Preheat the oven to 325 degrees F and grease an 8- by 8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter, add the marijuana (if using), and cocoa powder and stir continuously until the butter is just melted. Use a rubber spatula to transfer the cocoa mixture to a large mixing bowl.
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. Be careful not to over-mix.
Transfer the batter to the prepared pan and bake on the center rack for 22 minutes or until a toothpick inserted in the center comes out clean or with tiny crumbs.
Dust with confectioners’ sugar, cut into 9 squares, and serve. Or, store for up to 2 days in a tightly-sealed plastic container.