El Rey Chocolate Brownies

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El_Rey_Chocolate_BrowniesIt’s a lazy holiday weekend, and what’s a gal to do… Brownies were calling my name as I was cleaning out the pantry and looking at the little bits of things I had left. Just enough ingredients to make a quarter sheetpan of brownies. These were quick and easy, and make for a great pairing with your favorite ice cream.

El Rey Brownies

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Servings 1 /4 sheetpan


  • 4 oz El Rey Rio Caribe Macuro 70% Dark Chocolate. Or any other unsweetened chocolate will work
  • 6 oz Butter
  • 6 oz Eggs
  • 12 oz Sugar
  • .06 oz Salt
  • .25 oz Vanilla
  • 4 oz Bread Flour
  • 4 oz Walnut (optional)


  • Heat oven to 325°
  • Spray and line a 1/4 sheet pan with parchment paper.
  • Melt chocolate and butter together using a double boiler to melt chocolate gently, and then let mixture cool before using.
  • Mix eggs, sugar, salt and vanilla in separate bowl.
  • Blend chocolate mixture into egg mixture.
  • Sift flour and fold in.
  • Fold in nuts.
  • Pour mixture into prepared 1/4 sheet pan and bake for about 30 minutes

Recipe Source: SerenaLissy.com

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      2 comments… add one

      • South Austin Foodie January 29, 2016, 8:14 am

        Bread flour? Interesting! Does it make a big difference over AP flour here?

        • serena February 8, 2016, 10:02 am

          It wasn’t a large difference. I think if I find time, I’d like to do the recipe twice in one day. Once with bread flour the other with AP then taste test the difference and do a second post. But I’m struggling with the idea of having two pans of brownies available at one time…yikes


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