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A MARIO BATALI RECIPE

Double-Chocolate Pot Brownies

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Photo by Julia Gartland

Ingredients

Makes 9 good-size brownies

1/2 cup butter, cut into 4 equal pieces

grams high quality marijuana, cleaned and ground (optional)

1/2 cup Dutch-process unsweetened cocoa powder

1/2 cup granulated sugar

ounces milk-chocolate chips

teaspoon real vanilla extract

extra-large eggs

3/4 cup unbleached all-purpose flour

Confectioners’ sugar, for dusting

Directions

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.

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