Set your oven to 325°F (163°C) to ensure even baking.

Prepare an 8x8-inch baking pan by lining it with parchment paper, allowing the paper to extend over two sides for easy lifting once baked.

Lightly coat the pan with butter or a nonstick spray to prevent sticking.

Place cannabutter and unsalted butter in a double boiler over low heat, stirring gently until fully melted.

Once the mixture is smooth, take it off the heat and let it sit for a few minutes to cool down.

In a large mixing bowl, whisk together sugar, eggs, and vanilla extract until well combined.

Slowly add the butter mixture, whisking continuously so the eggs don’t cook.

In a separate bowl, sift together cocoa powder, flour, baking powder, and salt.

Gradually add this to the wet ingredients, mixing with a rubber spatula until smooth.

If you’re using chocolate chips, fold them in now.

Pour the batter into the pan, spreading it evenly with a spatula.

Bake for 25-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).

Once done, take the brownies out of the oven and let them sit in the pan for about 30 minutes to firm up.

Use the parchment paper to lift them out, then slice into 16 equal pieces for consistent THC dosing.