Algae brownies

INDREDIENTS

Brownies:
1 12 cup (3 sticks) of unsalted butter
6 oz of high quality chopped black chocolate, such as Cacao Barry, Valrhona or Scharffen Berger
1 14 cup of granulated sugar
1 12 cup of packed brown sugar
6 eggs
1 tablespoon of vanilla paste or vanilla extract
1 2/3 cups of flour for all use
1 2/3 cup of cocoa powder (preferably Dutch)
1 oz (approximately 14 cup) of kelp powder or flake-drug algae, plus a supplement for trim
1 tablespoon of sea salt
Breaking:
1 cup (2 sticks) of unsalted butter, softened
1 cup of cocoa powder
12 cup of honey
1 tablespoon of vanilla paste or vanilla extract
1 teaspoon of sea salt
5 cups of ice sugar, dimmed

PREPARATION

Brownies:

1.  Preheat the oven to 325 °F. Carpet a bordered pastry plate (12 x 18 x 2 inches) of parchment paper.
2.  Melt butter and chocolate in a heat resistant bowl and placed on a saucepan of shivering water. Stir until melted. Remove the bowl from the head and let cool slightly.
3.  In a large bowl, whisk granulate sugar, eggs and vanilla. Stir in the mixture of cooled chocolate.
4.  Tap the flour and cocoa powder together on the chocolate mixture and stir until incorporated. Stir in kelp powder (or flake algae) and sea salt.
5.  Pour the dough into the prepared baking plate and cook in oven for 30 minutes. Set aside to cool.

1.  Mix all ingredients in the bowl of a base drummer equipped with a whip (or use a hand mixer) and whisk until smooth and creamy.
2.  When brownies are cooled, extend the icing on top and garnish with powder (or flake algae). They are at their best hot, so don't hesitate to warm them up in the microwave for 30 seconds before serving.

ASTUCES