In honor of those Broncos, their crazy mile-high city, and their weed-friendly state, I’m offering a rocky mountain high option. (I’m actually making regular brownies but if you happen to be in Colorado or any other marijuana-friendly state, go for the add-in marked "Optional" below.)
Note: All of the expected disclaimers apply. Make sure you purchase from a trusted dispensary. And if you do "indulge," make sure you’re not driving and that you’re hanging with cool people. Basically, don’t do anything stupid. —Mario Batali
9 good-size brownies
butter, cut into 4 equal pieces
high quality marijuana, cleaned and ground (optional)
Dutch-process unsweetened cocoa powder
real vanilla extract
unbleached all-purpose flour
Confectioners' sugar, for dusting
In This Recipe
Preheat the oven to 325° F. Grease an 8-by 8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter, the marijuana (if using), and cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the cocoa mixture to a large mixing bowl.
Let the cocoa mixture cool for 2 minutes. Add the sugar, chocolate chips, and vanilla and stir with a wooden spoon until combined. Add the eggs 1 at a time, stirring so that each is well combined. Add the flour and stir until just combined. Do not over-mix.
Transfer the batter to the prepared pan and bake on the center tack for 22 minutes or until a toothpick inserted in the center comes out clean or with tiny crumbs.
Dust with confectioners’ sugar, cut into 9 squares, and serve. Or, store for up to 2 days in a tightly-sealed plastic container.
Mario Batali counts 25 restaurants, 11 cookbooks, numerous television shows and the 50,000-square-foot Eataly marketplace among his ever-expanding empire of deliciousness. His latest book is "America Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers" (Grand Central Life & Style, 2014).