The kelp is the surprise ingredient, coupled with a really good dark chocolate. As recipe author Ned Bell says, “no hallucinogens required!”
1-1/2 cups (3 sticks) unsalted butter
6 oz. chopped high quality dark chocolate (my favorite is Scharffen Berger)
1-1/4 cups granulated sugar
1-1/2 cups packed brown sugar
6 large eggs
1 T vanilla paste or good vanilla extract
1-2/3 cups unbleached all-purpose flour
1-2/3 cups cocoa powder (preferably Dutch-process)
1 oz. (about 1/4 cup) kelp powder or flaked seaweed, plus extra for garnish
1 T sea salt
Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper.
Melt the butter and chocolate in a heat-proof bowl set over a pot of simmering water. Stir until melted. Remove the bowl from the heat and allow to cool slightly.
In a large bowl, whisk together the granulated sugar, brown sugar, eggs and vanilla. Stir in the cooled chocolate mixture.
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.
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
1/ 2 cup honey
1 T vanilla paste or vanilla extract
1 tsp. sea salt
5 cups confectioners’ sugar, sifted
Combine all the ingredients in the bowl of a stand mixer fitted with the whisk attachment (or use a hand held mixer), and whip until smooth and creamy.
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.
Recipe by Ned Bell