(Sea)Weed Brownies

Lure Seafood

Excerpted from Lure: Sustainable Seafood Recipes from the West Coast by Ned Bell with Valerie Howes.

With two nutrient-dense star ingredients—dark chocolate and kelp—these fudgy brownies slathered in chocolate icing could almost be considered a health food. The inspiration for the sole dessert in this book comes from my love of salted caramel—not from my misspent youth, I swear! Kelp has a delicate saltiness that opens the taste buds and enhances the rich and sweet flavors of this special brownie—no hallucinogens required.

Makes 2 dozen.

1 ½ cups (3 sticks) unsalted butter
6 oz chopped high-quality dark chocolate, such as Cacao Barry, Valrhona, or Scharffen Berger
1 ¼ cups granulated sugar
1 ½ cups packed brown sugar
6 eggs
1 Tbsp vanilla paste or vanilla extract
1 2⁄3 cups all-purpose flour
1 2⁄3 cups cocoa powder (preferably Dutch-process)
1 oz (about ¼ cup) kelp powder or flaked seaweed, plus extra for garnish
1 Tbsp sea salt

1. Preheat the oven to 325°F. Line a rimmed baking sheet (12 × 18 × 2 inches) with parchment paper.
2. Melt the butter and chocolate in a heatproof bowl set over a pot of simmering water. Stir until melted. Remove the bowl from the heat and allow to cool slightly.
3. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla. Stir in the cooled chocolate mixture.
4. Sift the flour and cocoa powder together over the chocolate mixture, and stir until incorporated. Stir in the kelp powder (or flaked seaweed) and sea salt.
5. Pour the batter into the prepared baking sheet, and bake for 30 minutes. Set aside to cool.

1 cup (2 sticks) unsalted butter, softened
1 cup cocoa powder
½ cup honey
1 tbsp vanilla paste or vanilla extract
1 tsp sea salt
5 cups confectioners’ sugar, sifted

1. Combine all the ingredients in the bowl of a stand mixer fitted with the whisk attachment (or use a handheld mixer), and whip until smooth and creamy.
2. When the brownies have cooled, spread the frosting on top and garnish with kelp powder (or flaked seaweed). They’re at their best warm, so don’t hesitate to throw them in the microwave for 30 seconds before serving.

For more recipes from Ned Bell’s Lure: Sustainable Seafood Recipes from the West Coast, click here.


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