The best Pesach squares you ever tasted! It starts with a thin almond crust that gives it just the right amount of body and balance of flavor. Then there’s a rich, delicious fudgy filling that makes it totally irresistible. Nobody believed they were Shehakol! They’ve become a year-round favorite in my house. Yields 20–24 squares.
Fudge Squares
Recipe By Brynie Greisman
- Cooking and Prep: 2.5 h
- Serves: 10
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Contains:
Ingredients (18)
Crust
Fudge Filling
Chocolate Glaze (Optional)
Start Cooking
Prepare the Fudge Squares
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
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Mix all crust ingredients together in a small bowl.
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With wet hands, press as evenly as possible on the bottom of a nine- by 13-inch (20- by 30-centimeter) pan lined with Gefen Easy Baking Parchment Paper. Bake for five minutes. Cool slightly.
Prepare the Fudge Filling
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Beat eggs, sugar, and salt until light and lemony, about five minutes.
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Melt chocolate and coconut oil together in a double boiler. Add to egg mixture at low speed.
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Add cocoa and vanilla sugar and mix until well incorporated. Don’t overmix.
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Pour over prebaked crust and bake for 30–40 minutes or until done. Don’t overbake. Cool and cut into squares.
Prepare the Glaze
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Melt cocoa, coffee, and coconut oil together in a small saucepan over low heat for about five minutes, stirring occasionally. It should reach a very low boil.
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Remove from heat; stir in confectioners’ sugar and vanilla sugar. Whisk in hot water, one tablespoon at a time, until glaze is thick and smooth. (You might want to add more water to thin it out a bit.)
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Pour immediately over cooled, cut fudge squares.
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Top with crushed candied almonds if desired. Do this right away, as the glaze dries quickly.
Note:
This glaze is fabulous over any cake or even on ice cream, slightly warmed.
Credits
Photography: Hudi Greenberger
Food Styling: Janine Kalesis
Assisted by Simmy Horwitz
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Replies:
Yes- good quality unsweetened or semi-sweet baking chocolate.
