Issue 03



Recipe by The Communal TablePhotography by Celeste NocheFood Styling by Jenni Grishman

Think of these buttery chocolate treats as a new hippie classic. In other words, these are the pot brownie of the modern age, except they harken back to the days of Proust. Infuse your butter with cannabis, deciding for yourself on what blend is best. Check out JeffThe420Chef and The Stoner Cookbook for tips on how to prepare your cannabis-infused butter and what kind of cannabis to choose.


Take your eggs out so they can come to room temperature while you prepare the rest of the ingredients. Place the butter (or cannabis-infused butter) and chocolate into a heat proof bowl. Place the bowl directly into a pan filled with an inch of water and turn the heat to medium. When the chocolate starts to melt, turn the heat to the lowest setting and stir occasionally until the mixture looks shiny and smooth. Remove the bowl from the pan and let the chocolate mixture cool just a bit.

Sift together the flour, cocoa, baking powder, and salt (and cinnamon if using) into a small bowl and set aside.

Beat together the eggs and sugar. You can do this in a stand mixer, but honestly it works just as well if you beat this for a few minutes by hand. Simply beat with a whisk until the sugar is dissolved and the mixture looks pale and frothy.

Stir in the melted chocolate until incorporated. Last, carefully fold in the sifted flour mixture until there are no streaks of dry flour remaining, but be careful not to overmix. As soon as this is homogeneous, stop. Place a plate or towel over the bowl and let it rest at room temperature for about an hour. You can also make this ahead and store in the fridge overnight. I’ve made this batter up to a day before cooking without a loss in taste or texture.

When you’re ready to bake, preheat the oven to 375°F. Butter a Madeleine pan (or 2 if you own more than one), and dust lightly with cocoa powder. Fill the pans by dropping a generous tablespoon of batter into each shell-shaped cup. A #50 disher scoop works well for this task, too.

Bake for 12 to 15 minutes. Cool in the pan for a few minutes then remove to a rack to cool completely. You can eat these immediately, of course, but they’ll keep a few days at room temperature in an airtight container, too. They also freeze well. These are tasty on their own, but they really stand out alongside anything cool and creamy like our butterscotch pots de crème. Savor with delight and gratitude.


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