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Chocoholic Brownies

by Paul Haythorn

4 oz. unsweetened chocolate

1 C. salted butter

2 C. organic cane sugar

4 large eggs

1 tsp. vanilla

1 C. all-purpose flour

½ C. Living Flour™ Sprouted Flax

½ tsp. salt (opt)

2 C. mini marshmallows

½ C. chopped walnuts

1 ½ C. semi-sweet chocolate chips, divided

Preheat oven to 350° F.

In sauce pan melt unsweetened chocolate and butter together. In a large bowl mix sugar, eggs and vanilla well. Pour in melted chocolate mixture stirring well. Combine the all purpose flour, Living Flour™ sprouted Flax flour and salt together. Add the flour mixture into the chocolate batter. Mix until combined then incorporate marshmallows, walnuts and ½ C of chocolate chips.


Spread onto a greased 9x13 pan; sprinkle remaining chocolate chips on top. Bake for 40-45 minutes or until fully baked, cool on a wire rack.




Paul Haythorn
Paul Haythorn

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