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.