Fudgy Brown Butter Cocoa Brownie Squares

Steps

1. Heat the oven to 350°F / 175°C and line a 9-inch square metal pan with parchment, leaving overhang on two opposite sides for lifting.
2. Brown the plain butter in a small saucepan over medium heat: melt, foam, then watch for amber flecks and a nutty smell. Pull it off the burner the moment it gets there.
3. Off the heat, add the cubed infused butter and half the chopped chocolate (2 oz / 56 g) to the hot pan. Stir until both melt smoothly into the brown butter. No burner, no microwave — the retained heat does the work and the infusion stays comfortably below the temperature where potency starts to suffer. Set aside to cool to warm.
4. In a large bowl, beat the sugar and eggs on medium-high for a full 3 minutes, until pale, thick and falling in ribbons.
5. Pour in the warm chocolate-butter mixture and the vanilla, and beat until the batter is one uniform colour with no glossy streaks at the bottom of the bowl. Scrape the bowl and beat 15 seconds more — this is the step that makes every square the same.
6. Sift the cocoa and flour straight into the bowl, add the salt, and mix on low just to combine. Fold in the remaining 2 oz chopped chocolate and the chocolate chips. The batter will be thick and stiff.
7. Spread it into the pan and level it carefully, corner to corner, with an offset spatula. Uneven thickness is uneven dosing.
8. Bake 28–32 minutes. Start testing at 28: a toothpick in the centre should come out with moist crumbs, not wet batter. Err toward underbaked — they firm up as they cool.
9. Cool completely in the pan on a rack, then lift out by the parchment onto a board. Trim the edges square if needed and cut 4 × 4 into 16 even squares, wiping the knife between cuts.
10. Label it: container label reads "Fudgy Brown Butter Brownies — 16 squares, 5 mg THC each, 80 mg total. 21+ only. Made [date]." If you freeze them, wrap each square individually and write the dose on every wrapper, so a square never travels without its number.