Here's the thing about brownies: They're not rocket science. The ingredients list of your homemade batch should not be as long as The Odyssey. Ideally, it shouldn't even be in the double digits.
Our culinary director Farideh Sadeghin is a bone fide brownie pro. This recipe produces brownies that are slightly crispy on top, masterfully moist inside (yeah, we said it), and the simple process is doable even for the baking-phobic. There's a full eight ounces of chocolate in the batter; undercook your batch a little for maximum fudginess.
You can even throw some cannabutter in them if you're so inclined, but beware: You might just end up eating the entire tray.