Prep 15 mins
Cook 25 mins
This is a recipe from my New Orleans days. If you like fudgy brownies, you've come to the right place. These are outrageous. You MUST keep them in the refrigerator. The recipe comes from my Aunt Susan who passed away years ago. My Cousin Doug named it "Moment of Silence" to commemorate her and her wonderful recipe. It's not overly sweet (like Aunt Susan), so you can add up to 1/4 cup more sugar if you like a sweeter brownie.
- Melt chocolate and butter in a saucepan over very low heat.
- Remove from heat.
- Add sugar, stir in thoroughly, then beat in eggs.
- Add remaining ingredients and stir until all are mixed.
- Grease an 8" or 9" square pan.
- Pour mixture into pan and bake at 325 degrees for 25 minutes.
- Consistency will be"jiggly" when removed from the oven, but that is what you want.
- Let cool, then put into refrigerator where they should stay.
This is chocolate heaven.. I had a craving this morning, and this was just what i needed. I did have to substitute cocoa+oil for the unsweetened chocolate, because i didn't have any here, but that worked fine. I mixed them by hand, and there was only one bowl to clean! However.. I did find the brownies to be a little too solid/cold directly out of the fridge, but i think our fridge is set too cold.. I just let them sit out a bit before I serve them.. if I can wait that long! Nothing better than a glass of milk and one (or five..) of these!
Thank you Merrie and Aunt Susan! These are incredibly fudgy. This will now be the brownie recipe I use! I didn't add the extra sugar and they were perfect as is. They are rich and gooey, so I totally understand the need to keep them in the fridge, but I bet warm with a scoop of vanilla ice cream would be quite nice! I may just try that next time... Thanks for sharing this wonderful memory of your aunt!
I love these brownies. I first tried these at Merrie's house and then once she shared the recipe on Zaar, I tried making them myself,and they have now become my favorite fudgey brownie. They are super rich and buttery and ohh so yummy. I do add the exta sugar mentioned in the description. They are very addictive. NOTE: After baking, you will notice that they are very jiggly - if you stick a toothpick in, it will be coated with a thick, fudgey goo. Resist the temptation to bake them longer!! The top should look slightly crisp, but if you cut into them, they will appear way,way underdone-but this is normal. After chilling overnight, they will be firm,and ultra fudgey. I cut them into squares before chilling, leaving them in the pan, and then before serving I let them set out at room temp for about 10 minutes to soften up.