Step 1

Preheat oven to 170-180C and line a cake tin (s) with baking paper.

Step 2

Break up the dark chocolate and half the milk chocolate, into rough chunks and cut the butter into pieces (set aside a few chunks of dark chocolate for the chocolate chips). Place the butter into a bowl with your weed and bain-marie it until the butter has melted. Mix in your weed properly.

Step 3

If the THC doesn't bind to the fat in the butter, your brownies wont get you high.

Step 4

Add the dark and milk chocolate chunks and bain-marie it all, mixing until it's uniform. Take the bowl off the heat and leave it to cool.

Step 5

Chop the remaining dark and milk chocolate and the white chocolate into small chunks and set aside.

Step 6

Sieve the chocolate powder, flour, cloves, cinnamon and nutmeg into a bowl and set aside.

Step 7

Cream together the eggs, sugar and a few drops of vanilla essence until light and fluffy. This will take a while, the resulting mixture should be thick and nearly twice the volume of what you started with. Use an electric mixer.

Step 8

Fold in the butter, chocolate mixture gently to avoid losing the air you've creamed in. Better yet, add the creamed mixture to the chocolate bowl to minimise chocolate and drugs loss. You'll end up with a swirly beige and brown mixture.

Step 9

Fold in the flour, chocolate powder and spices bit by bit. Mix until uniform.

Step 10

Mix in the chocolate chips and pour into the prepared cake tin, or pour into the tin and sprinkle the chips on top.

Step 11

Place in the oven and cook for 20-30 minutes. The centre of the brownie should no longer wobble when you gently shake the cake tin. If it does, it needs a few more minutes. Cool for about 20 minutes.

Step 12

Effects can take between 20minutes and 1.30 to kick in.

Step 13

Cool in the fridge for the last few minutes to get that extra fudgy texture.