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.
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
1 bit pot o' brownies
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.
NOTE: 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.
Share this recipe
Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.