Cinnamon Bars

Sorry about the flood of dessert recipes. I have been making dinners that are already on the blog or are too boring to add.

Elisa was in the mood for something sweet the other day and I told her that I wanted to make these cinnamon bars. She wasn't convinced until she saw the amazing photo on Julia's yummy blog Dozen Flours where I found Dorie's recipe. Then Elisa helped me make it so it would get done faster. The chocolate frosting really makes these over the top!
Cinnamon Bars
Cake:
1 1/4 c. + 2 T. sugar
1 T. + 2 t. cinnamon
1 3/4 c. flour
2 t. baking powder
Pinch of salt
3/4 c. milk
2 lg. eggs
1/2 t. vanilla
10 T. unsalted butter, melted and cooled
1/2 c. mini chocolate chips or 3 oz. bittersweet chocolate, chopped

Frosting:
6 oz. bittersweet chocolate, chopped
2 1/2 T. butter, soft

Preheat oven to 350°. 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 and 2 teaspoons of cinnamon. 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. 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, 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. Spread on the top of the cake and allow the frosting to set up before serving.