I suggest using a double boiler to make your butter/oil. It's a lot easier to regulate the temperature and keep the lipid from burning. You can also create a sort of tea-bag with some sort of filter material and kitchen twine. That way you can just add your chocolate directly to your fresh cannabutter with no time in between and next to no mess. I use the darkest chocolate I can find (usually about 90% cacao).
Here's my recipe after that:
6 tablespoons (3 ounces) unsalted or salted butter, cut into pieces, plus more for the pan
8 ounces bittersweet or semisweet chocolate, chopped
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/4 cup all-purpose flour
1 cup walnuts, almonds, hazelnuts, or pecans, toasted and coarsely chopped (optional)
DIRECTIONS
1. Preheat the oven to 350°F (175°C). [NOTE - I use 325°F when making special brownies, 350 for normal.]
2. Line the inside of an 8-inch square pan with 2 lengths of foil, positioning the sheets perpendicular to each other and allowing the excess to extend beyond the edges of the pan, or with a single large sheet of extra wide foil or parchment paper. Lightly butter the foil or parchment. [Editor's Note: The original recipe calls for a 9-inch square pan, although we've had success with an 8-inch pan.]
3. In a medium saucepan over low heat, melt the butter. Add the chocolate and stir by hand until it is melted and smooth. [NOTE - The butter will already be melted. Use the double-boiler here too.]
4. Remove the pan from the heat and stir in the sugar and vanilla until combined. Beat in the eggs by hand, 1 at a time. Add the flour and stir energetically for 1 full minute—time yourself—until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan. [Editor's Note: There are two crucial elements in the making of these brownies. One is throwing yourself into the making of them by stirring them "energetically," asi the recipe stipulates. The second, also spelled out in the recipe, is making certain you stir the batter thusly for a full minute. It may appear to separate a few seconds into stirring, and it may appear grainy midway through, but when you stir with vigor for a full 60 seconds--and we do mean a full 60 seconds, along the lines of "One Mississippi, two Mississippi..."--you'll end up with a batter that's rich, thick, satiny smooth, and glossy as can be. And therein lies the difference between dry, crumbly brownies and what many brownie mavens around the world feel are, indeed, the world's best brownies.] Stir in the chopped nuts.
5. Scrape the batter into the prepared pan and bake until the center feels almost set, about 30 minutes. Do not overbake. [NOTE - It may take around 40 if you are using the lower temperature. A toothpick won't ever really come out clean since this makes extremely fudgey brownies.]
6. Let the brownie cool completely in the pan—this is the difficult part—before lifting the foil or parchment and the block of brownie out of the pan. Cut the brownie into squares. (The brownies will keep well for up to 4 days and can be frozen for up to 1 month.)
This creates the fudgiest, most decadent brownie imaginable. I use 7g of fresh herb usually and cut it into 9 brownies.
Some of the recipes are really good. She used to have a website but I notice that has been taken down.
