Pot-infused foods may be an upcoming trend, but these (sea)weed brownies are what you should be bringing to the next party.

We know, it sounds unconventional, but the sweet and savoury combination works just like salted caramel does. The only dessert recipe in chef Ned Bell's new cookbook, Lure, it shows off the versatility of kelp and its delicate saltiness that "opens the taste buds and enhances the rich and sweet flavors of this special brownie."

Since completing his 8,700 km bike journey across Canada for Chef for Oceans in 2014, Ned Bell has been working on developing a cookbook that inspires and educates home cooks on sustainable seafood. The result is Lure, a cookbook with 80 recipes that features 40 different sustainable seafood options from the Pacific Ocean. Divided into four categories—white fish, fatty fish, shellfish, and sea greens—this book can give new skills to every home cook on using their favourite ingredients, as well as ones they've never worked with.

Two nutrient-dense ingredients—dark chocolate and kelp—come together in these fudgy brownies slathered in chocolate icing. They’re best warm, so heat them up in the microwave for 30 seconds before serving.