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5 mg/ squareEasy

Brown Butter Fudge Brownies, Cut 4×4

Baked Elf Chef
House Kitchen
Adapted from Fudgy Homemade Brownies from Scratch (Sugar Spun Run / Sam Merritt) — rewritten with the infusion and dose worked in.
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Your dose · per square

Written at 5 mg per square. Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Ingredients · 16 squares · 80 mg total

6 Tbsp (85 g) plain unsalted butter, for browning6 Tbsp (85 g) infused butter, cubed — the batch total must be 80 mg THC4 oz (113 g) semisweet chocolate bar, finely chopped½ cup (50 g) unsweetened natural cocoa powder½ tsp instant coffee or espresso powder (optional)¾ cup (150 g) granulated sugar¾ cup (150 g) packed light brown sugar2 large eggs plus 1 large egg yolk1 tsp vanilla extract½ tsp salt1 cup (125 g) all-purpose flour¾ cup (127 g) semisweet chocolate chips
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Brown Butter Fudge Brownies, Cut 4×4ILLUSTRATION

Steps

  1. Heat the oven to 175 °C / 350 °F and line a 9×9 metal pan with parchment, with an overhang on two sides.
  2. Brown the plain butter in a saucepan over medium-low heat, swirling, until the milk solids turn golden and it smells toasted, 6–8 minutes. Take it off the heat straight away.
  3. Wait 2 minutes, then add the chopped chocolate and the cubed infused butter to the hot pan and stir until both melt smoothly. The pan's leftover heat is plenty — don't put it back on the burner.
  4. Stir the cocoa and instant coffee into the warm chocolate mixture until no dry specks remain, then let it cool to lukewarm.
  5. In a separate large bowl, whisk both sugars with the eggs and extra yolk for a solid minute, until pale and thickened — this is what gives the shiny top.
  6. Whisk in the vanilla and salt, then pour in the chocolate-butter mixture and whisk for another full minute, scraping the bowl and the bottom, until the batter is one uniform colour with no glossy fat streaks. Even mixing here is even dosing.
  7. Fold in the flour just until it disappears, then the chocolate chips.
  8. Spread the batter to an even depth across the whole pan, corners included, and smooth the top.
  9. Bake 30–35 minutes, until a toothpick in the centre comes out fudgy but not wet with raw batter.
  10. Cool completely in the pan — warm brownies tear and cut unevenly, which throws off portions. Lift out by the parchment, measure the edges, and cut a precise 4×4 grid of 16 squares.
  11. Label the container: Brown Butter Fudge Brownies · 80 mg THC total · 5 mg per square · 16 squares · made [date] · 21+ only.