[xoxoxoBruce]

Yes...

...you need to know one word: cannabutter. And you should live in a place where making it is legal.
In brief, cannabutter is butter that’s infused with cannabis that’s been toasted to activate the THC (a process called decarboxylation, or “decarbing” for short). Some cooks simmer butter and water mixed with cannabis on the stove top, while others prefer to sous vide; Isaiou favors a rice cooker for this step. The infused butter is cooled and strained; Isaiou goes an extra step and clarifies hers to a gheelike consistency. A second option is to mix cannabis extract into butter or another fat. (Note: In some states cannabutter is available for purchase, but for those who have time on their hands, it’s not a difficult project.)

For the cannabutter:
10 grams cannabis
4 cups (960 milliliters) water
2 1/2 sticks (10 ounces/284 grams) unsalted European-style butter

For the brownies:
1 stick (4 ounces/113 grams) unsalted butter
1/4 cup (57 grams) cannabutter
12 ounces (340 grams) bittersweet chocolate, coarsely chopped
1 cup (213 grams) packed light brown sugar
3/4 cup (150 grams) granulated sugar
1 teaspoon fine sea salt
4 large eggs
2 teaspoons vanilla extract
3/4 cup (90 grams) all-purpose flour

Step1
Make the cannabutter:
Position the rack in the middle of the oven and preheat to 250 degrees. Line a large rimmed baking sheet with parchment paper. Using your hands or kitchen shears, break the cannabis into small pieces or grind it coarsely in a food processor. Place the cannabis on the baking sheet. Place the baking sheet in the oven and toast the cannabis for 30 minutes, until very dry.
Step 2
In a medium saucepan over medium heat, combine the cannabis with the water and butter. Bring to a boil, then decrease the heat so the mixture is at a very low simmer and cook for 3 hours, infusing the butter. Check and replenish the water as it evaporates — it is important to keep an 1 inch or so of water on the bottom of the pan as it cooks. Remove from the heat and let cool for about 30 minutes.
Step 3
Strain the mixture through cheesecloth or a fine-mesh sieve placed over a large bowl, pressing on the solids to extract all the butter and liquid from the cannabis (discard the spent cannabis). Refrigerate the liquid for at least 45 minutes, until the butter has solidified. Then, lift the solid layer of butter from the murky water and discard the water. Using paper towels, pat the butter until dry. Use immediately, or cover and refrigerate, or freeze until needed. Label that the container contains cannabis.
Step 4
Make the brownies:
Position a baking rack in the middle of the oven and preheat to 350 degrees. Lightly butter or spray a 9-by-13-inch baking pan.
Step 5
In a medium heavy-bottomed saucepan over low heat, melt the butter and cannabutter. Add the chocolate and stir until it has just about melted. Add the brown sugar, granulated sugar and salt, and stir until thoroughly combined. Remove from the heat, set aside and let cool slightly. The chocolate should melt from the residual heat.
Step 6
In a large bowl, whisk the eggs until foamy, then whisk in the vanilla.
Step 7
Whisk the warm chocolate mixture into the eggs. (If the chocolate is too hot, it will scramble your eggs; you should be able to touch the chocolate with your fingertip and not be uncomfortable.)
Step 8
Whisk the flour gently into the egg mixture just until combined, and no clumps of flour remain (do not overmix). The batter will be thick.
Step 9
Pour the batter into prepared pan. Bake for 20 to 25 minutes, until the top just starts to crack and is glossy. Remove from the oven and cool completely on a wire rack before cutting. Be sure to mark that these have cannabis in them.

Calories: 218; Total Fat: 13 g; Saturated Fat: 8 g; Cholesterol: 46 mg; Sodium: 110 mg; Carbohydrates: 23 g; Dietary Fiber: 2 g; Sugars: 17 g; Protein: 2 g.