Seaweed Brownies

Seaweed Brownies

Preparation time: 15 min

Cooking time: 30 min

Portions: 24 servings


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 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. Preheat the oven to 325°F. Line a rimmed baking sheet (12 x 18 x 2 inches) with parchment paper.
  2. 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 head and allow to cool slightly.
  3. In a large bowl, whisk toghether the granulated 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. 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 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 & photo from Lure (2017)
© 2017 Chefs for Oceans
Recipes © 2017 Ned Bell


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