Rose Mary Mogan


I found an original version of this recipe in an Old Farmers Almanac Best Home Baking Cookbook, but I added other ingredients to my version of the recipe. I wanted to elevate the flavors of the brownies so I added Expresso Coffee Granules, Instant Chocolate Pudding to make them more moist, increased the amount of nuts I used, & decided to use Black Walnuts for their intense flavor, & also used Vanilla Bean Paste, & Self Rising flour. Since the recipe makes a Jelly Roll pan size, I gave half of the brownies to my neighbor, they LOVED THEM.

This recipe will make a great dessert for a crowd.

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Jelly Roll Pan Size or 48 Pieces
30 Min
35 Min


squares unsweetened chocolate, (1 ounce each)
2 stick
butter or margarine (i used butter)
6 large
eggs, room temperature
3 c
sugar (yes you need that much because of the chocolate)
3 Tbsp
vanilla bean paste or extract
3/4 c
milk (i used evaporated milk)
2 c
self rising flour (i used white lily)
2 c
walnuts, (i used black walnuts) or nuts of your choice
1 1/2 Tbsp
expresso coffee granules
2 box
instant chocolate pudding, (3.9 oz. each)
1 tsp
salt, i used less than the original amount because i used salted butter
2 Tbsp
flour (for dusting nuts)


1Preheat oven to 350 degrees F. Grease or spray a jelly Roll pan with a nonstick cooking spray. I used Bakers Joy.
2Melt the butter and chocolate in top of a double boiler or sauce pan. If you do not have a double boiler, use a cast iron skillet half filled with water TO USE AS THE DOUBLE BOILER, before adding in the sauce pan. Then add in the butter and chocolate and melt over medium high heat, stirring constantly to prevent it from burning or sticking to the saucepan. Once melted, remove from heat & set aside.
3Add in the salt, vanilla Bean Paste, and Expresso coffee granules, stir to blend and allow to cool down.
4Add the eggs to a large mixing bowl and beat for about 5 minutes until thick and lemon colored.
5This is the vanilla Bean Paste and Expresso Coffee Granules that I used. Now gradually add in the sugar, and continue beating, until batter is very thick.
6By this time the chocolate should have cooled down. So add the cooled chocolate mixture to the beaten eggs, and continue to beat until fully blended together.
7Add the instant chocolate pudding to the 2 cups of flour & alternately add 1/4 of the flour mixture with a bit of the milk, and beat or stir until blended together. Repeat until all of both the flour and milk has been added to batter, beating well after each addition.
8Blend the nuts with the 2 tablespoons of flour & toss to coat the nuts, then add into chocolate batter, & stir until blended into batter.
9Pour batter into prepared can and bake for 25-35 minutes, mine required 35 minutes of baking time, or until toothpick inserted into center comes out clean.

About this Recipe

Course/Dish: Chocolate
Main Ingredient: Flour
Regional Style: American