Crumbly Cinnamon & Chocolate Squares

• 175 g butter, at room temperature cubed (6oz)
• 200 g golden caster sugar (8oz)
• 175 g plain flour (6oz)
• 3 large eggs
• 3 tablespoons milk
• 1 teaspoon baking powder
• 100 g dark chocolate, roughly chopped (4oz)
• 1 teaspoon ground cinnamon
• 100 g light muscovado sugar (4oz)
• 85 g mixed nuts, roughly chopped (3oz)

1. Heat oven to conventional 180C (350F) / fan 160C (320F) / gas 4.
2. Line the base of a 18x27cm (7x10inches) tray-bake tin with greaseproof paper.
3. Put cake ingredients into a large large mixing bowl, then beat with an electric hand mixer until well-blended and creamy.
4. Tip into cake tin, spread evenly right into the corners, then scatter chocolate on top.
5. Mix the remaining topping ingredients and scatter over the top of the chocolate.
6. Lightly press to compact the mixture, then bake for 40 minutes until risen and firm to the touch.
7. Cool in the tin before cutting into squares.
8. STORING:.
9. It will keep for four days in a tin or wrapped in foil.
10. It may also be frozen.
11. I freeze them individually (wrapped in foil) and take one out of the freezer in the morning for lunch or break at university or work.
12. No need to defrost the night before.

butter, golden caster, flour, eggs, milk, baking powder, dark chocolate, ground cinnamon, sugar, mixed nuts

Taken from www.food.com/recipe/crumbly-cinnamon-chocolate-squares-140993 (may not work)