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Parve
Medium
1 Hour, 25 Minutes
Diets 
3 cups Mishpacha Flour
1 teaspoon Haddar Baking Powder
12 ounces margarine (use soy-free, if needed)
2 egg yolks
1/3 cup water
2 tablespoons sugar
1/2 teaspoon salt
8 ounces baking chocolate
2 tablespoons Gefen Cocoa
2 cups sugar
1/2 cup water
4 ounces margarine (use soy-free, if needed)
7 egg whites
5 egg yolks
1 cup Mishpacha Flour
1/2 teaspoon Haddar Baking Powder
Combine ingredients for dough and knead until smooth. Divide into two parts.
Bring chocolate, cocoa, sugar and water to a boil. Remove from heat. Add margarine and stir to dissolve. Cool.
Beat egg whites until stiff. Reduce speed. Add yolks, one at a time.
Add chocolate mixture, flour and baking powder. Beat only until combined.
Roll out half of dough and place into lined 10- x 16-inch baking pan.
Pour filling over dough. Roll out second half of dough and invert over batter.
Prick top of dough. Bake at 350 degrees Fahrenheit for one hour.
Sprinkle confectioners’ sugar over before serving.
Styling and Photography by Sarah Husney
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Best recipe ever! Everyone loved it!!!
Yum. Like Reismann’s brownie bars.