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Chocolate Cinnamon Crumb Squares

These moist little squares are deliciously chocolatey without being sticky sweet, and the cinnamon in the crumb topping adds a welcome touch of subtle warmth. Perfect with tea . . . or reheat in the microwave and serve with a scoop of ice cream after dinner. YUM!  There is no need to pull out the mixer to make these up, just stir the batter in a bowl with a wooden spoon. The squares keep well, tightly wrapped in foil, for up to a week. Alternatively, they can be frozen in an airtight package for up to 3 months.

Chocolate Cinnamon Crumb Squares

For the crumble topping:

2 oz. all-purpose flour (scant 1/2 cup)
1 tbs. cocoa powder
2 tsp ground cinnamon
2 oz. light muscovado sugar (scant 1/3 cup packed)
2 oz. butter, cubed (4 tbs.)

For the cake:

8 oz. bittersweet chocolate
8 oz. butter, softened (12 tbs.)
8 oz. light muscovado sugar (1 1/2 cups plus 2 tbs.)
3 eggs
6 oz. self-rising flour (1 1/2 cups)
confectioner’s sugar for dusting

Heat the oven to 325°F. Butter and line the base and sides of an 8-inch square pan with parchment paper.

For the topping, combine all ingredients in the food processor and pulse until the mixture forms a crumble. (Or use a pastry knife and cut the butter in by hand.) Set aside.

For the cake, break up the chocolate, place in a bowl, and microwave on medium for 2-3 minutes, or until just melted. Combine the butter, sugar, and eggs in another bowl and mix well using a wooden spoon. Stir in the chocolate, then the flour.  Spread the batter in the prepared pan and smooth the top. Sprinkle the top evenly with the crumble mixture.

Bake for 40-50 minutes, or until the cake is firm to the touch and a tester comes out clean. Leave to cool for 10 minutes then lift the cake out onto a wire rack to complete cooling. Dust with confectioner’s sugar and cut into 16 squares.

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