Makes 16 servings
1/8 ounce finely ground WH Farms Co. cannabis flower
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)
Pro tip: If you’re not keen on the classic flavor and scent of weed, add finely minced mint leaves to the batter; it will offset the cannabis flavor.
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.
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.
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.
Preheat oven to 350°F (177°C) and grease a 9-by-13 inch glass baking pan with cooking spray.
Place chocolate in a large glass mixing bowl and melt in the microwave or over a saucepan of boiling water.
Add cannabutter to melted chocolate and mix until combined, then mix in coconut sugar, salt, and vanilla.
Add eggs one at a time, mixing until fully incorporated.
Mix in flour, and walnut and/or mint, if using.
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.