Pot Brownie

It's gonna be 4/20 soon and you know what that means, right? Well, based on the name of my cooking blog, I figured I should celebrate with a pot brownie. So if you are looking to get high, this is the brownie for you. It is bursting with...coffee, Philz Coffee! The reason I call it a pot brownie is that the better part of it is mixed and baked all in the same pot.
A Jerry James Stone Recipe


Baked Good, Vegetarian


  • 1 ¼ cups sugar
  • 3 eggs
  • 1 vanilla bean
  • 2 tablespoons finely ground coffee, I used Philz Manhattan Blend
  • ½ stick butter
  • ¼ cup heavy cream
  • 8 ounces dark chocolate, chopped
  • 1 teaspoon baking powder
  • ¾ cup flour
  • ¼ cup cocoa powder
  • 1 teaspoon salt
Jump to instructions
Prep Time 5 minutes
Cook Time 21 minutes
Total Time 26 minutes


  • In a medium sized bowl, whisk together the 3 eggs, 1 1/4 cup of sugar, the seeded vanilla bean, and the 2 tablespoons of coffee. I used Philz Coffee, a fav of mine here in SF. They have this Manhattan blend that is AMAZING and full of chocolately goodness.
  • In the pan that you are going to bake the brownies in, melt the half stick of butter and then combine the 1/4 cup cream. Bring the mixture to a boil and then add 8 ounces of chocolate. Reduce the heat and keep stirring it until all of the chocolate has melted. This should take not longer than a minute. Remove from the heat and let cool once mixed.
  • In a separate bowl, combine the 1 teaspoon of baking powder, 3/4 cup of flour, 1/4 cup of cocoa powder and 1 teaspoon of salt. Mix it together.
  • Now add the egg mixture to the chocolate, mixing it thoroughly. Then fold in the dry ingredients.
  • Now get baked! I mean, bake the brownies in a pre-heated oven at 350 degrees F for 15 to 20 minutes, checking it with a toothpick for readiness. If you paid close attention to my main photo, you probably saw some joints in there. I made these with dried lavender. I wouldn't suggest smoking them.