Cinnamon Squares

Today I have for you something amazing.  Something very unassuming and surprisingly, extremely delicious.  It’s something very easy and something you should make.  Cinnamon squares.  Even the name sounds plain.  But it is definitely not.  It’s less sweet than I’m used to, but rightfully so, it’s much better that way.  It’s bitter and sweet and complex.  It’s cinnamon as a star, shining through in all its glory, with chocolate a dark and moody accent.  It’s homey and warm and has rave reviews from everyone lucky enough to try it.  And thats all I have to say about it.  Enjoy.

Cinnamon squares

On a note, I couldn’t find bittersweet chocolate at my store so I substituted semisweet.  I advise against just getting dark chocolate because you don’t want the added sweetness.

Cake:

250g+30g (1 1/4 c + 2 T) sugar  

1 T + 2 1/2 t ground cinnamon

1 1/2 t instant espresso powder

210 g (1 3/4 c) flour

2 t baking powder

pinch salt

3/4 c whole milk

2 eggs

1/2 t vanilla

155 g (1/2 c + 2 T) butter melted and cooled

3 oz bittersweet chocolate, finely chopped 

Frosting:

6 oz bittersweet chocolate, finely chopped

37 g (2 1/2 T) butter cut into 4 pieces

Preheat oven to 350 degrees.  Grease an 8 inch square baking pan and line the bottom with parchment and grease that.  

Stir 2 T of the sugar and 2 1/2 t of the cinnamon and all the espresso together in a bowl.

In a large bowl, whisk together the flour, remaining sugar, baking powder, salt and last 1 T of cinnamon.  In another bowl whisk together milk, eggs and vanilla.  Pour the wet mixture over the dry one and whisk until cohesive.  Fold in the butter with a spatula until butter is just absorbed and the batter is smooth and satiny.  Scrape off half the batter into the pan and smooth the top.  Sprinkle with sugar mixture and then chocolate.  Top with remaining half of batter and smooth the top again.

Bake in the oven for 40-45 minutes, until cake pulls away from the edges and the top is puffed.  An inserted knife will come out clean.  Transfer to a rack and let cool for 15 minutes in the pan before unmolding it and then turning right side up.  Cool to room temperature before frosting.

To frost:  Place chocolate and butter together in a double broiler.  Melt the chocolate mixture slowly so it does not get to hot.  You want the chocolate smooth, shiny and spreadable.  If it thins leave it to cool for a while.  Using a pastry spatula spread the frosting over the cake in sweeps and swirls (this didn’t work so well for me).  Allow frosting to set at room temperature then cut into squares.