Happy Friday! Today I’m bringing you a very special recipe. I’m teaming up with OXO to raise awareness and be part of their Cookies for Kids’ Cancer Campaign. Cookies for Kids’ Cancer was founded by two OXOnians (OXO employees) who were inspired by their son Liam’s battle with pediatric cancer, a disease which claims the lives of more children in the US than any other disease. Cookies for Kids’ Cancer provides inspiration and support to allow anyone to easily get involved in fundraising to find a cure for pediatric cancer.
As part of this campaign, they selected me to create a recipe using one of their brand new pieces of bakeware and accompanying baking tools. I decided to make these delicious Peanut Butter Swirl Brownies. For this post, they are pledging to donate $100 to Cookies for Kids’ Cancer. How wonderful is that? You can bake a difference too. Each fall, OXO dedicates a portion of the proceeds of specially marked baking products to benefit Cookies for Kids’ Cancer as part of their $100,000 commitment. Keep an eye out for those products with the above stickers! Bake and make a difference. To read more about Cookies for Kids’ Cancer and how you can get involved check out their website here.
Now, let’s get to baking with a cause!
Start off by buttering a 9×13 baking pan. This Non-Stick Pro 9×13 Cake Pan is my new favorite thing in the world! OXO never does me wrong, but they did it really right with this one. It micro-textured surface heats evenly to allow every dish to cook evenly while the non-stick coating allows for easy release. It’s a dream to bake with!
Butter and flour your pan everyone says when baking. However, if you’re baking anything chocolate, I say butter and cocoa powder your pan. You get a little extra chocolate goodness and no white residue!
In a medium microwave safe bowl, melt butter, semi-sweet chocolate and unsweetened chocolate.
Microwave for 1 minute at a time until it’s all melted and stirred smooth. Let cool slightly.
Grab yourself some instant coffee. In case you’re not familiar with this, it’s right down the coffee aisle and in a small container like this. I do not recommend drinking this if you’re a coffee snob like me, but it’s wonderful to bake with. It really brings out the chocolate flavor.
Stir (do not use a mixer or beaters, just a spoon) together eggs, sugar, instant coffee and vanilla extract in a separate bowl.
It should look something like this.
Now, slowly add the cooled chocolate into the egg mixture stirring as you go.
In another bowl (yes, you’re going to have a few dirty bowls, but it will be worth it). Whisk together flour, baking soda and salt.
Gradually sprinkle in the flour mixture and stir into the chocolate/egg mixture. Set aside for just a jiff.
Take 2 cups of semi-sweet chocolate (I always use a mixture of chips and chopped bar chocolate) and stir with a little flour. This will keep the chocolate from sinking to the bottom of the pan.
Stir the chocolate into the batter.
Pour into the pan and smooth out the top.
Next the fun part! Microwave the peanut butter for 15-30 seconds until it gets soft. Pour right on top of the brownie batter.
Now, take a knife and swirl it into the brownie batter. You can swirl as little…
…or as much as you’d like.
Bake for 45-50 minutes until an inserted toothpick comes out clean. Let cool.
Cutting up the brownies was a cinch with this Brownie Spatula. Clean cut, crumble-free brownies are in your future. Its sharp front edge pierces even the most moist, chewy brownies, blondies and other baked treats. The blade flexes to get under brownies but stays rigid when lifting and serving them. Best thing is it won’t scratch your non-stick pan!
Once the brownies are all cut up, it’s time for the finishing touch. I used my new Baker’s Dusting Wand to lightly dust on some powdered sugar.
Just fill it up.
Close it up, and sprinkle away! With a quick twist to open and close, it’s designed to prevent clumps, dumps and powdery messes. Perforation allows for evenly floured baking pans, boards and lightly dusted baked goods. You can even use this as a tea ball! Love this!
Before the dust.
Here it comes.
Ahhhh, like freshly fallen snow 🙂
Hope you all enjoy this recipe and don’t forget to check out Cookies for Kids’ Cancer to find out how you can help!
Also, don’t forget today is the last day to enter for your chance to win the Mary’s Secret Ingredients Box, so get those entries in 🙂
- Butter and Cocoa powder, for pan
- 1 pound unsalted butter
- 1 pound plus 2 cups semi-sweet chocolate chips (for the 2 cups I like to use a mixture of chocolate chips and chopped bar chocolate), divided
- 4 ounces unsweetened chocolate, chopped into small pieces
- 6 eggs
- 3 tablespoons instant coffee granules
- 2 tablespoons pure vanilla extract
- 2¼ cups sugar
- 1¼ cups all-purpose flour, divided
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¾ cup peanut butter (smooth or chunky, whatever you like)
- 1-2 Tablespoons powdered sugar
- Pre-heat oven to 350 degrees.
- Butter and cocoa powder your pan. Exactly how you would normally butter and flour a pan.
- In a medium microwave safe bowl, melt butter, 1 lb. semi-sweet chocolate and unsweetened chocolate. Microwave for 1 minute at a time until it's all melted and stirred smooth. Let cool slightly.
- In a separate bowl, stir (do not use a mixer or beaters, just a spoon) together eggs, sugar, instant coffee and vanilla extract. Slowly add the cooled chocolate into the egg mixture stirring as you go.
- In another bowl (yes, you're going to have a few dirty bowls, but it will be worth it) whisk together 1 cup flour, baking powder and salt. Gradually sprinkle in the flour mixture and stir into the chocolate/egg mixture. Set aside.
- In your last and final bowl, Take 2 cups of semi-sweet chocolate chips/ chopped bar chocolate, stir with ¼ cup flour. This will keep the chocolate from sinking to the bottom of the pan. Stir the chocolate into the batter.
- Pour into a 9x13 baking pan and smooth out the top. Microwave the peanut butter for 15-30 seconds until it gets soft. Pour right on top of the brownie batter. Take a knife and swirl it into the brownie batter. You can swirl as little or as much as you'd like.
- Bake for 45-50 minutes until an inserted toothpick comes out clean. Let cool.
- Cut into small pieces and dust with powdered sugar.
I’ll be sharing this recipe with my friends over at Fiesta Friday!