Levo 2 Infused Coconut Oil Chocolate Brownie Easy Recipe

• 2/3 cup of Levo Infused Coconut Oil 150g*
• 9gm of your favorite herb or  herbal mix
• 10 oz semisweet dark chocolate 300g
• 3 large eggs
• 1 1/2 cup sugar
• 2 tbsp espresso coffee optional***
• 1 tsp vanilla extract
• 1 cup all purpose flour 130g
• 1/4 tsp salt
• 5 tbsp unsweetened cocoa powder

Infusion

1. Place reservoir in place (While holding down RELEASE button )
2. Place Pod Protector at bottom of herb pod (Protects your herbs from direct heat)
3. Fill your pod & close with silicone cap. (Make sure not to pack it to tightly so that oil can freely pass through your herbs or herbal mix)
4. Place pod in reservoir (Use designated area “PLACE POD HERE” )
5. Close Levo 2 lid
6. Turn on machine if not already on. (Place Levo 2 in flat area for remainder of process”)
7. Set cycle to “activate” (We used the default setting, but you can set your custom time & temperature)
8. Press start button (To start the activation cycle)
9. 30 minutes later… (Activation is done and you are ready to infuse)
10. Open lid
11. Place magnetic stirrer (Place the stirrer in center mark paddle side up)
12. Add 2 cups coconut oil (Approx. filled to fill line)
13. Close lid
14. Set cycle to “infuse”
15. Set time & temperature (We went slow for 5hrs at  160˚)
16. Press start button (To start the infusion cycle)
17. Check progress (You can check the progress from anywhere in the house with the Levo Mobile App)
18. A couple of hours later… (Your infusion is ready!!)
19. Dispense you infusion (Hold dispense button until you want to stop dispensing) (Levo 2 makes super clean & chlorophyll free infusions because it does not grind your infusions like other machines)
20. Remove reservoir & pod for cleaning. (Use super soapy water)

Brownies

1. Prepare a baking pan of  8×12 with parchment paper. Pre-heat oven to 350F (175C).
2. Melt coconut oil, remove from the heat and add in the chocolate. Let the chocolate melt.
3. Whip eggs and sugar with a metal whisk. Until they’ve got air bubbles, about 2 minutes.
4. Mix the chocolate coconut oil mix and vanilla extract into the egg mixture.
5. Sift flour, unsweetened cocoa powder, espresso, and salt into this mixture. Fold together. Be careful not to ruin the air bubbles, but making sure all the flour is incorporated.
6. Pour the brownie batter into the prepared pan. Bake on the middle rack for around 25-30 minutes. In my oven, 25 was good. A toothpick inserted in the middle should have a few moist crumbs on it.
7. Cool completely on a wire rack, or it will be just one gooey mess. But a tasty mess nonetheless.