You will need:
½ oz of top grade hash (or bud if you prefer)
185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar
Cut 185g unsalted butter into smallish cubes and tip into a medium bowl. Break 185g best dark chocolate into small pieces and drop into the bowl. Grate all the hash/grind the bud and add to the mixture. Cover the bowl loosely with cling film and put in the microwave for 2-3 minutes on a High setting. Be sure to remove every minute to give the mixture a good stir, then leave the melted mixture to cool to room temperature.
Turn the oven on to 180C (or fan 160C/gas 4). Using a shallow 20cm square tin, cut out a square of non-stick baking paper to line the tin. Tip the 85g of plain flour and 40g cocoa powder into a sieve held over a medium bowl, and get rid of any lumps.
Then chop 50g white chocolate and 50g milk chocolate into chunks on a board. Alternatively you put the chocolate in a clear bag, seal it and then smash it to bits with a rolling pin/fist/shoe so you end up with rough squares.
Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. Then whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes. You’ll know it’s ready when the mixture becomes really pale and about double its original volume.
Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air.
Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture. Then gently fold in this powder using the same action as before until it ends up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.
Pour the mixture into the prepared tin. Then place in the oven and set your timer for 25 minutes. After 25 mins pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
Leave to cool and eat! Be careful not to eat them all though – they are truly delicious!