I recently got a great fudge brownie recipe. It calls for unsalted butter and also no salt in the recipe. I made the brownies, needless to say they need the salt. I knew I wasn't going to be happy with the brownies without it. My questions are: How much salt should I add per stick? Should I add the salt to the double boiler that is melting the 100% cocoa and unsalted butter? It's not that I am a salt freak, but in my opinion baked goods get a great Carmel flavor with the salt. For instance, Ghiradelli has the best chocolate chip cookie recipe I've ever tasted. Why? Because the cookie itself has a Carmel flavor. Whether that is good or not for fudge brownies, I don't know. But the salt is definately lacking. Any and all input is appreciated.