This recipe makes delicious Cannabrownies!

Yields 20 brownies, each about 2.5 by 2.5 inches

Ingredients:
4 ounces unsweetened chocolate (I usually use Ghirardelli 100% cacao if available)
1/4 cup unsalted, regular butter*
1/4 cup Cannabutter
4 large eggs, at room temperature
1/2 tsp salt 2 cups sugar
1 tsp vanilla extract
1 cup all-purpose flour

Supplies:
9 x 13 inch baking pan
Microwave safe glass bowl
Measuring cups/spoons
Spatula
Large mixing bowl or stand mixer

Directions:
1. Preheat oven to 350°F. Butter and lightly flour (or use Pam baking with flour spray) the baking pan.

2. Break up the chocolate and place it in microwave safe bowl along with the butter. Microwave in 30 second intervals giving a stir after each one until butter and chocolate is fully melted. Let cool to room temperature. You can also let it cool in the fridge, but be sure it doesn't become solid again.

3. Beat the eggs and salt in a mixing bowl until very fluffy. Gradually beat in the sugar and vanilla. The mixture should become bright yellow and cloud like. Turn off mixer and using a spatula, gently fold in the cooled chocolate mixture. Add the flour and gently fold it until just blended. Be careful to gently fold, and not over fold the batter to keep it as fluffy as possible.

4. Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 mins or until a tooth pick inserted in the center comes out clean. Let cool completely in the pan before cutting.

*Note: If you're feeling adventurous you can use 1/2 cup cannabutter, and omit the unsalted regular butter*

Adapted from Ben and Jerry's Superfudge Brownies found on pg. 104 of In the Kitchen with Miss Piggy