Step 1

Make the cannabutter, following the quantities listed above and my step-by-step guide linked in the Author Notes.

Step 2

Preheat the oven to 350°F (177°C) and line an 8-inch square pan with parchment in both directions.

Step 3

In a double boiler (or in the microwave in 10-second intervals), melt the cannabutter and dark chocolate. Remove the bowl from the heat, then add the molasses, vanilla, and salt.

Step 4

In a medium bowl, add the eggs and use a handheld mixer to blend on low speed until the eggs look frothy, about 1 minute. Slowly add the sugar while blending on low speed, then increase to medium speed to beat until lighter in color, thick and fluffy, 2 to 3 minutes.

Step 5

Sift or whisk the flour with the cocoa powder, then add to the chocolate butter mixture, using a rubber spatula to stir until the flour completely disappears, about 30 seconds. Fold in the sweetened eggs until the batter looks cohesive. Fold in the chopped nuts (if you’re using them).

Step 6

Pour the batter into the pan, using the spatula to spread evenly from corner to corner, and place in the center of the oven. Bake for 25 minutes, until a glossy top forms and starts to crack. Keep an eye on the edges, they will firm up first. To check, insert a toothpick near the corner—it should have a few moist crumbs.

Step 7

Let cool on a wire rack for at least 15 minutes before cutting into 16 brownies. (If you’d like—and if your pan isn’t glass—you can plunge the pan into cold water immediately out of the oven. The temperature shock achieves a chewy crust while maintaining the gooey center, a tip I learned from Eric Kim.)

Step 8

Store the brownies in an airtight container for up to a week. For longer storage, cut and freeze the brownies, then warm up in the microwave or oven before serving.