Roughly chop 12 oz of bittersweet chocolate and add it to the butter mixture, stirring until almost smooth.
Then you add 1 cup brown sugar, 3/4 cup white sugar and 1 tsp fine sea salt. Once mixed set aside to cool slightly.
In a large bowl whisk 4 eggs until foamy then add 2 tsp of vanilla extract.
The chocolate mixture should be cool enough that it causes no discomfort to your finger, otherwise you'll cook your eggs. Whisk in the chocolate and then add 3/4 cup flour. Do not overmix.
Butter or spray a 13x9 cake pan and pour it in. It will be thick. Smooth it out with your spatula. Bake in a pre-heated 350F oven for 20-25 min until the top just starts to crack and is glossy.
Completely cool on a wire rack then divide into 24 squares.
Edit" They can be stored in an air tight container for 1 week or frozen for 4 months.
If you don't have cannabutter you can buy it or make your own with this recipe:
For the cannabutter
10 grams cannabis
4 cups (960 milliliters) water
2 1/2 sticks (10 ounces/284 grams) unsalted European-style butter
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. You'll need 10g of pot. Place the cannabis on the baking sheet. Place the baking sheet in the oven and toast the cannabis for 30 minutes, until very dry.
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.
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.
* From this I got 1 1/4 cups of cannabutter, so enough for 5 batches.
