Ingredients:

1/8 ounce finely ground cannabis trim

3/4 cup (1 1/2 sticks) unsalted butter

4 ounces unsweetened, quality chocolate

3/4 cup cannabutter (see recipe below)

1 3/4 cups coconut sugar

1/2 teaspoon Kosher salt

2 teaspoons vanilla extract

3 large eggs

1 3/4 cup all-purpose flour

Directions:

Preheat oven to 240°F (115°C). Spread cannabis evenly on a baking sheet. Bake 50 minutes (if using less cannabis, check oven after 35–40 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 let it cool down.
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 baking pan.
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 you want to add some other flavors.
Pour batter into prepared baking pan and bake for 25–30 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.

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