(Pot) Brownies

I have a friend who is sick and nauseous from chemotherapy. I thought some exceptional brownies might cheer her up. These can be made according to the directions I give, without the marijuana and the brownies will be delicious with a fudgy center. If you have a friend who needs some medical marijuana, chop it super fine, add it to the butter, melt it together, and leave it over night at room temperature to leach out the THC. I didn’t strain out the solids, though I'm sure it would work if you chose to.

I have no idea how much marijuana to tell you to use. I ended up using two very finely chopped tablespoons. The strength of the drugs in the brownies depends on the strength of the medical marijuana. The flavors in the brownie should be strong enough to cover up the flavor of herbs. This recipe makes the equivalent of 2 pans of brownies. No one ever feels satisfied with just one tray. Okay, okay, if you would just feel fine about one pan, cut the recipe in half. It still bakes for about 40 minutes.
One full recipe makes 36 brownies


2 tablespoons fine dark cocoa powder
1/2 teaspoon baking powder
1 1/2 cups all purpose flour
1 teaspoon sea salt
1 cup fine unsalted European butter
1 pound high quality bittersweet chocolate, coarsely chopped
3 cups sugar
8 large eggs
2 teaspoons vanilla extract
1 tablespoon orange liquer, such as Cointreau
2 teaspoons instant espresso powder
extra butter and fine cocoa powder for the pan

Butter one 13 x 9 inch pan or two 8-inch square pans. Line the bottoms and two ends with one piece of waxed paper or parchment. This will help ease the brownies out of the pan. Butter parchment paper. Dust with cocoa, tap out excess. Set aside.

Heat the oven to 350°. In a medium bowl, whisk together the first four ingredients, set aside. Melt the butter and chocolate in a mixing bowl over gently simmering hot water. Stir frequently until melted and smooth(if you did put marijuana in the butter, there will be a little texture). Remove from heat and set aside. Beat in the sugar until well combined. Add the eggs one at a time, being sure each one is fully combined before adding another. Beat in extract and liquer. Gently stir in flour mixture until just combined. Spread batter evenly in pan, bake for 45 minutes, until a toothpick inserted in the center comes out with a few wet crumbs on it. Let cool 5 minutes on a wire rack. Invert to release, gently tug at parchment paper to help. Remove parchment.