Vanessa Lavorato makes Double Chocolate Weed Brownies

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeMakes 16 brownies (8 to 10 milligrams THC per brownie)Cannabutter1/2 cup (113 grams) unsalted butter1 gram quality cannabis flowerWeed brownies1/4 cup (21 grams) natural cocoa powder, plus more for the panCannabutter (above)1/2 cup (100 grams) chopped dark chocolate1 1/4 cups (250 grams) granulated sugar1 tablespoon molasses1 teaspoon vanilla extract1/4 teaspoon kosher salt2 large eggs3/4 cup (90 grams) all-purpose flour1/2 cup (57 grams) chopped toasted nuts (optional)Make the cannabutter, following the quantities listed above and my step-by-step guide linked here.Butter an 8x8-inch pan, then dust with cocoa. Heat the oven to 350°F (177°C).In a bain marie (or in the microwave in 10-second intervals), melt the cannabutter and dark chocolate. Remove the bowl from the heat, then add the sugar, molasses, vanilla, and salt.Add one egg at a time, mixing well after each. Beat for about 5 minutes, until a 5-second ribbon forms on the top of the batter when you lift the whisk. Stir in the chopped nuts (if you’re using them). Sift or whisk the flour with the cocoa powder, then add to the chocolate mixture. Combine just until the flour disappears (don’t overmix).Pour the batter into the pan and place in the center of the oven. Bake for about 25 minutes, until a glossy top forms and starts to crack. Keep an eye on the edges, they will firm up first. To check, insert a toothpick near the corner—it should have a few moist crumbs.Let cool on a wire rack for at least 10 minutes before cutting into 16 brownies. (If you’d like—and if your pan isn’t glass—you can plunge the pan into cold water immediately out of the oven. The temperature shock achieves a chewy crust while maintaining the gooey center, a tip I learned from Eric Kim.)Store the brownies in an airtight container for up to a week. For longer storage, cut and freeze the brownies, then warm up in the microwave or oven before serving.If you're considering enjoying this recipe, please consult and follow the legal restrictions for controlled substances in your state. Because there are so many variables with homemade edibles, go slowly. You may want to start with half a serving and determine your tolerance and ideal dose from there. And always wait a couple hours to feel the effects. Is there a recipe you'd like to hear us make? Tell us all about it at [email protected]!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/