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A single chocolate brownie sprinkled with coarse salt is placed on a round, off-white ceramic plate set on a dark wooden surface.

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.
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Prep Time 20 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 30 minutes
Servings: 9
Course: Dessert
Cuisine: American
Calories: 2993
Ingredients Equipment Method Nutrition Notes

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

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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