Recipe By Brynie Greisman
These squares are outstanding! They do take a little time, but they are so worth it. All my tasters went totally wild over them. They taste even better from the freezer. Thanks, HD.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Preheat oven to 350 degrees. Mix crust ingredients together in the order listed. Press two-thirds of the dough into a lined 9x13-inch (20x30-centimeter) pan. Freeze remaining dough (approximately one cup). Bake for 10 minutes or until just set. Remove from oven.
Meanwhile, prepare the fudge layer: Melt together margarine, oil, cocoa, coffee, and sugars in a small pot over low heat, whisking occasionally. Add chocolate and stir together until well combined.
Remove from heat. Add eggs, one at a time, whisking mixture thoroughly after each addition to achieve a fudgy consistency. Pour over baked crust and bake for seven minutes.
Remove from oven and grate frozen dough over the fudge layer. It’s important to do this directly over the pan and not into a bowl, using a hand grater to achieve the small strip look, instead of a simple crumb look. Work quickly so the dough doesn’t get soft.
Return pan to oven and bake for 20 minutes or until golden brown. Cool before cutting. Sprinkle with confectioners’ sugar before serving, if desired.
These freeze beautifully.
Food and Prop Styling by Renee Muller
Photography by Moishe Wulliger
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