Ingredients:
1/8 ounce finely ground cannabis trim
3/4 cup (1 1/2 sticks) unsalted butter
4 ounces unsweetened, quality chocolate
1 3/4 cups coconut sugar
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
3 large eggs
1 3/4 cups all-purpose flour
2/3 cup chopped walnuts (optional)
3 mint leaves, minced (optional)
Directions:
1. Preheat oven to 240°F (115°C). Spread cannabis evenly on a baking sheet.
Bake 50 minutes (if using less cannabis, check oven after 35 to 40 minutes).
Remove from oven and set aside.
2. In a medium saucepan, melt butter over low heat. Add decarboxylated
(oven-baked) cannabis and lower heat to a simmer. Cook for 45 minutes,
then remove from heat.
3. Strain cannabutter through a fine-mesh sieve or cheesecloth into
a small glass measuring cup or bowl. Discard strained cannabis
solids or save for cannabis tea.
4. Preheat oven to 350°F (177°C) and grease a 9-by-13 inch glass
baking pan with cooking spray.
5. Place chocolate in a large glass mixing bowl and melt
in the microwave or over a saucepan of boiling water.
6. Add cannabutter to melted chocolate and mix until combined,
then mix in coconut sugar, salt, and vanilla.
7. Add eggs one at a time, mixing until fully incorporated.
8. Mix in flour, and walnut and/or mint, if using.
9. Pour batter into prepared baking pan and bake for 25 to 30 minutes.
Let cool slightly, then cut into 16 pieces. Store leftovers — clearly
marked if there are others using your kitchen — in the refrigerator
for up to a week, or in the freezer for several months.
