Adaptogen Brownies

Ultra-rich, chewy brownies made with dark chocolate and butter infused with chaga and reishi mushroom powder using a LEVO machine.

Why You'll Love LEVO Adaptogen Brownies

The LEVO infuses chaga and reishi mushroom powder into the butter over a 30-minute activate cycle and a 2-hour infuse cycle, then that butter gets melted with 70% dark chocolate for the batter. Straining out the solids keeps the mushroom flavor from turning bitter.

Tips and Tricks

Cool before slicing: Let the brownies rest for clean edges and a fudgy interior that holds together.

Double boiler > microwave: Melting chocolate slowly ensures a silky smooth batter and prevents scorching.

Don't overmix: Fold the dry ingredients gently to keep the brownies soft and tender-not tough.

Variations

Option 1: Add dark chocolate chunks or walnuts for texture and contrast.

Option 2: Swirl in tahini or peanut butter before baking for a nutty twist.

Option 3: Sprinkle espresso powder into the dry mix to amplify chocolate flavor and focus benefits.

Substitutions

Option 1: Swap granulated sugar for coconut sugar for a lower glycemic version.

Option 2: Use gluten-free all-purpose flour blend if needed-just make sure it contains xanthan gum.

Option 3: If not using LEVO, gently melt the mushrooms directly into the butter and strain well through a fine mesh sieve.

Best served with

• Glass of oat milk or cold brew
• Vanilla bean ice cream
• Warm cinnamon tea or reishi hot cacao
• Fresh raspberries or macerated cherries

How to Store Leftovers

• Store brownies in an airtight container at room temperature for up to 3 days. For a denser, chewier bite, refrigerate them. You can also freeze tightly wrapped squares for up to 1 month-just thaw at room temp before eating or reheat briefly in the microwave for a warm treat.

Common Questions

Adaptogen Brownies

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Ultra-rich, chewy brownies made with dark chocolate and adaptogen-infused butter, deep and earthy from chaga and reishi mushroom powder.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs 10 minutes mins

Total Time 3 hours hrs 30 minutes mins

Servings: 9

Course: Dessert

Cuisine: American

Calories: 2993

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Infused Butter

• ½ cup unsalted butter
• 1 teaspoon chaga mushroom powder
• 1 teaspoon reishi mushroom powder

Brownie Batter

• 6 oz dark chocolate 70% or higher, chopped
• ¾ cup granulated sugar
• ⅓ cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ¼ cup cocoa powder
• ½ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon baking powder

Equipment

• LEVO machine
• 8x8-inch baking pan

Method

 

Infused Butter

1. Place the LEVO Herb Pod inside the machine and add chaga and reishi mushroom powder to the pod. Use the Pod Protector to prevent powder leakage.

Melt the Butter

1. Add ½ cup unsalted butter to the LEVO reservoir.
2. Run the Activate cycle at 240°F for 30 minutes. Then run the Infuse cycle at 165°F for 2 hours.

Strain & Store

1. Dispense the infused butter into a bowl, straining out solids. Cool slightly.

Melt the Chocolate

1. In a heatproof bowl, melt the chopped dark chocolate with the infused butter over a double boiler or in short microwave bursts, stirring until smooth.

Prepare the Batter

1. In a mixing bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until light and fluffy. Stir in the melted chocolate mixture.

Incorporate Dry Ingredients

1. Sift together cocoa powder, flour, salt, and baking powder. Fold into the wet mixture until just combined.

Bake

1. Preheat oven to 325°F.
2. Pour the batter into a greased or parchment-lined 8x8-inch pan and smooth the top.
3. Bake for 30-35 minutes or until the center is just set and a toothpick comes out with a few moist crumbs.

To Plate

1. Let cool completely. Slice into squares. Optionally dust with cocoa powder or finish with flaky salt.

Nutrition

Calories: 2993kcalCarbohydrates: 362gProtein: 27gFat: 169gSaturated Fat: 102gPolyunsaturated Fat: 6gMonounsaturated Fat: 47gTrans Fat: 4gCholesterol: 253mgSodium: 355mgPotassium: 1780mgFiber: 28gSugar: 264gVitamin A: 2911IUVitamin C: 0.1mgCalcium: 318mgIron: 27mg

Notes

Storage: once fully cooled, keep the brownies in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week for an even fudgier bite. They freeze well too, wrap squares individually and freeze for up to 2 months.

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