Hubby was craving something sweet the other night. Even though I had made Nutella Brownie Bites and homemade vanilla ice cream earlier in the week he asked if I could "whip up something quick."
Talk about pressure...the thought process alone would render whatever I finally decided to make no longer quick. Then I remembered the Chocolate Cinnamon Squares in Dorie Greenspan's book Baking From My Home to Yours. These delicious little squares come together so quick you don't even need to turn on your mixer.
Since I have never been one to follow directions I decided to change the recipe up a bit giving it my own little twist. I omitted the chocolate frosting, because these bars really don't need it. And I added a shot of espresso turning them into what I now call:
Chocolate Cinnamon Espresso Bars
(adapted from Dorie Greenspan)
1 1/4 cups + 2 tbsp sugar
1 tbsp + 2 tsp cinnamon
1 shot espresso
1 3/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
2 large eggs
1/2 tsp vanilla
10 tbsp butter, melted and cooled
1/2 cup mini chocolate chips semi-sweet
Preheat oven to 350F. Butter an 8-inch square cake pan and line the bottom with parchment paper.
In a small bowl, combine 2 tbsp sugar, and 2 tsp cinnamon. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, the remaining cinnamon and salt.
In a medium bowl, whisk together milk, eggs, vanilla, espresso and butter. Pour into the flour mixture and stir until just combined.
Pour half of the batter into the prepare pan, spreading it evenly over the bottom. Evenly sprinkle on sugar/espresso mixture and mini chocolate chips, then top with the remaining batter, spreading it evenly.
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.