By Jerome Chang of Dessert Truck Works

Courtesy of Paul Schrodt & The Awl

Jerome Chang’s Pot Brownies

Yield: 1/2 sheet pan, about 20 three-by-two-inch squares

Pot butter (recipe at bottom)
3 tbsp plus 1 tsp water (just shy of 1/4 cup)
1 lb 4 ounces bittersweet chocolate chips or baking chunks (Guittard, Scharffen Berger, or better)
6 large eggs
3/4 tsp vanilla extract
3 cups sugar
1 cup all-purpose flour
1 tbsp baking powder
3/4 tsp kosher salt
12 ounces bittersweet chocolate chips (1 package)
2 1/2 ounces pretzels
1 pre-made graham-cracker pie crust
1 cup butterscotch chips (optional)
4 cups mini-marshmallows (optional)

Preheat the oven to 350 degrees Fahrenheit. Line a half sheet pan with parchment
paper, set aside.

Melt the pot butter along with the 20 ounces bittersweet chocolate over a double boiler.
Whisk together until smooth and uniform.

Place the eggs, sugar, and vanilla extract into a large bowl. Beat together with an electric beater until thick.

Add the chocolate and butter mixture to the egg mix. Beat together until uniform.

Beat in the flour, baking powder, and salt.

With a rubber spatula, fold in the chocolate chips.

Pour the brownie batter onto the half sheet pan with parchment paper. Gently press the pretzels into the top of the batter. Then crumble up the graham-cracker pie crust and press the chunks into the brownie batter.

Place in the oven and bake for a total of 30 minutes, turning halfway through. If not using marshmallows or butterscotch chips, skip to the last step.

Remove the sheet pan from the oven and sprinkle the marshmallows and butterscotch chips onto the brownie. Put it back in the oven and bake for another 5 minutes.

Remove the brownies from the oven and let them cool to room temperature. Once cool, wrap with plastic wrap and store in the fridge overnight. Enjoy the next day!

Pot Butter

1/2 ounce marijuana
1 lb unsalted butter

Over a double boiler, melt the butter. Once melted, add the marijuana and let it infuse into the butter. Stir regularly, about every 5 minutes. After 30 minutes, take the butter off the heat, and strain through a fine-mesh sieve or cheesecloth. Use right away in the brownie recipe or store in the fridge.