When we think of eating seaweed we think sushi or salad. But adding seaweed to baked goods like pizza crust, breads, muffins and brownies adds nutrition and a rich "umami" flavor. Plus the seaweed helps keep your baked goods moist.
Our dulse rich brownies are also known as “Pirate Brownie” because the dulse is soaked in dark rum adding a unique flavor to the mix. In my opinion, when you combine dulse and chocolate you get a “moorish” mix that stays moist and has a nice yet subtle oceanic/salty kick.
1 T Dulse soaked in 2 T dark rum
1 stick butter
½ cup cocoa
1 cup sugar
2-4 eggs, if you have chickens use 4
1 cup flour
½ t baking powder
½ cup nuts or other goodies including chopped dry cherries, chocolate chips, dark chocolate bar chopped into small pieces, etc.
Cream butter and sugar. Add eggs then flour and baking soda. Stir in nuts. Spoon into greased pans. Bake 350 until the brownies look almost done. You actually want to take your brownies out of the oven before they are all cooked. Let them sit in the pan for awhile and they will finish cooking.
It’s so fun to have everyone try and guess the secret ingredient. “You put seaweed in brownies?”
Inspiration for this brownie recipe came from Prannie Rhatigan’s Irish Seaweed Kitchen cookbook. She has great recipes and information on the benefits of adding seaweed to your diet. I ordered the book direct from her website as the book was discounted and even paying for postage it worked out to be cheaper than Amazon. Plus, I got to get a package from Ireland!
Seaweeds from Maine are the best. Our cold mineral rich water makes for a nutrient rich and natural seaweed.
"For most American consumers, there hasn't been an awareness that their seaweed salad is full of blue dye No. 1 and yellow dye No. 5 and that it may come from waters of questionable pedigree," said Paul Dobbins of Maine's Ocean Approved. For more about the future of Maine seaweeds