Ingredients
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
Method
Infused Butter
- Prep the LEVO Machine
- 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
- Add ½ cup unsalted butter to the LEVO reservoir.
- Activate & Infuse
- Run the Activate cycle at 240°F for 30 minutes. Then run the Infuse cycle at 165°F for 2 hours.
Strain & Store
- Dispense the infused butter into a bowl, straining out solids. Cool slightly.
Melt the Chocolate
- 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
- 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
- Sift together cocoa powder, flour, salt, and baking powder. Fold into the wet mixture until just combined.
Bake
- Preheat oven to 325°F.
- Pour the batter into a greased or parchment-lined 8x8-inch pan and smooth the top.
- Bake for 30–35 minutes or until the center is just set and a toothpick comes out with a few moist crumbs.
To Plate
- Let cool completely. Slice into squares. Optionally dust with cocoa powder or finish with flaky salt.