Place the regular butter & white chocolate into a glass or metal bowl fitted for a double boiler system or over a pot of hot water. Melt the butter & chocolate together.

Whisk in the sugar. Whisk in the egg. Whisk in the vanilla.

Whisk in the flour, baking powder & salt. Set aside.

Preheat the oven to 325°F/160°C. Line a 9″x13″ pan with parchment paper.

Place the cannabutter & dark chocolate into a glass or metal bowl fitted for a double boiler system or over a pot of hot water. Melt the cannabutter & chocolate together.

Whisk in the sugar. Whisk in the eggs one at a time. Whisk in the vanilla.

Whisk in the flour, baking powder & salt. Pour into the prepared pan.

Reheat the white chocolate batter over the double boiler. Divide into 3-4 small bowls, add the desired food colouring to each bowl & mix well. Randomly drizzle the coloured batter over the dark chocolate batter. Use a knife or toothpick to swirl the colours. Sprinkle with various sizes of sugar pearls (big ones will sink).

Bake for 25 minutes or until there is only a slight jiggle in the middle. Allow the brownies to cool at room temperature. Place in the fridge for an hour or two. Remove from the pan & cut.

**Chilling before cutting will make for perfectly cut edges**