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Dorie Greenspan's Cinnamon Bars

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Cake: 1 1/4 cups + 2 tablespoons sugar 1 tablespoon + 2 teaspoons cinnamon 1 1/2 teaspoons instant coffee/espresso powder 1 3/4 cups all purpose flour 2 teaspoons baking powder pinch of salt 3/4 cup milk 2 large eggs 1/2 teaspoons... See more » Cake: 1 1/4 cups + 2 tablespoons sugar 1 tablespoon + 2 teaspoons cinnamon 1 1/2 teaspoons instant coffee/espresso powder 1 3/4 cups all purpose flour 2 teaspoons baking powder pinch of salt 3/4 cup milk 2 large eggs 1/2 teaspoons pure vanilla extract 10 tablespoons unsalted butter, melted and cooled 1/2 cup mini chocolate chips or 3 oz bittersweet chocolate, chopped Frosting: 6 oz bittersweet chocolate, chopped 2 1/2 tablespoons butter, soft Preheat oven to 350F. Butter an 8-inch square cake pan and line the bottom with parchment paper. Place the pan on a baking sheet and set aside. In a small bowl or glass, combine 2 tablespoons of sugar, 2 teaspoons of cinnamon, and the espresso powder. Set aside. In a large bowl, whisk together the flour, remaining sugar, baking powder, remaining cinnamon and salt. In a medium bowl, whisk together milk, eggs, and vanilla. Pour the wet mixture over the flour mixture and gently whisk until you have a well combined homogeneous batter. Using a whisk or a rubber spatula, fold in the melted and cooled butter, just until the butter is absorbed. Your batter should be smooth and shiny. Pour half of the batter into the prepared pan, being sure its spread evenly (I find that if I hold onto the sides of the pan very firmly, while pushing against the counter, and make small circles with the pan, but batter will smooth out like magic.) Sprinkle the chocolate over the batter and then top with the cinnamon sugar. Top with the remaining batter, spreading it evenly. Put the baking sheet and the baking pan into the oven and bake for 35-40 minutes at 350F, just until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack and remove the parchment. Turn it out again onto another rack so it is right side up. For the frosting, put the chocolate and butter into a heatproof bowl and fit the bowl over a pan of simmering (not boiling!) water. Stir until the chocolate and butter have completely melted and it is super shiny and smooth (If it gets too thin, let it stand for about 10 minutes and it will eventually thicken up). Spread on the top of the cake and allow the frosting to set up before serving. Yield: I doubled the recipe and made it in a 9x13 pan and was able to get 16 good sized pieces. Would I Make This Again? Let me first say that everyone at the game really seemed to like it, but it wasn't my cup of tea. If someone told me they loved cinnamon and chocolate together in a dessert, I would make this for them, but there are many more recipes in Dorie's book I'd rather make instead. 3 out of 5 stars. See less »

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I think I gained 10 lbs. just looking at the pic.

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