10 T. Butter (I used Smart Balance)
1 1/4 C. sugar (I used Brown sugar)
3/4 C. plus 2 T. unsweetened cocoa powder
1/4 tsp. salt
1 tsp. almond extract
1 tsp. vanilla extract
1/2 C. flour (I used bread, but all purpose will work)
about 1/4 C. Dulse Seaweed ripped or chopped into small pieces.
1/4 C. chocolate chips (I used semi-sweet) Or you can use chopped nuts of choice.(Opt.)
Pre-heat the oven to 325F with rack in middle or lower third position. (I had mine in the middle). Line the bottom and sides of an 8-inch square pan with parchment paper. Leave a bit overhang on at least two side to pull out later.
Combine butter, cocoa powder, sugar and salt in a medium bowl (glass or ceramic) and put over a pot to melt and mix in the double boiler fashion. You can microwave instead, if you like. Stir the mixture until smooth. My mix was kind of grainy, which is fine. Take the mix off the heat and let it cool a bit.
While the mix is cooling fill a 1/4 Cup. with Dulse seaweed. Do not pack it in. Then take it out and chop or rip it into pieces, placing it back into the 1/4 C. I will give pictures for my words under the instructions so, you get the idea.
Now that your mix is not to hot, add the extracts and mix in. Now add the eggs one at a time mixing them in each time. The mixture will look shiny. Add flour and mix until fully Incorporated. Add the Dulse seaweed chopped and the chocolate chips or nuts. Mix. Pour into prepared baking dish and put into the pre-heated oven at 325F.
Bake until knife inserted into the middle comes out clean. Which was about 40-45 minutes for me. The original recipe said the bake time was 20-25 minutes. I think that incorporating the Dulse seaweed may have changed the way this brownies baked. Because it was a much longer and worth while baking time. Below is a picture guide of my making this recipe.
Double boiler method. My grainy mix.
Mix set aside to cool a bit.
Preparing Dulse seaweed.