Fudgy, cakey, with nuts or without, topped with fudge, icing or ice cream- brownies are the perfect dessert. I know this, you know this and so does OXO. Which is why for the month of September they are asking us to bake a difference with #OXOGoodBrownie to support Cookies for Kids Cancer.
Every blog post that is written in September with the fabulous OXO products we received, OXO will be donating $100 to Cookies for Kids Cancer, up to $100,000*. You can get in on the fun too by purchasing one of the specially marked baking products and in return OXO will donate 25 cents in support of pediatric cancer research.
Brownies + doing something good for the kids = awesome. Once again, brownies are awesome.
Seeing that this is the first week of fall, I wanted to get into all the pumpkin goodness right away. I kept my standard brownie base (what can I say, sometimes I don’t like change) and topped it with a rich pumpkin and cream cheese mixture and a small dollop of biscoff spread swirled around for warm, fall flavors.
- 1¼ cups bittersweet chocolate
- 6 tablespoon unsalted butter
- ¾ cup cane sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1½ cups pumpkin puree
- 4 ounces cream cheese, room temperature
- 1 large egg, room temperature
- ¼ cup biscoff spread
- Heat your oven to 350 degrees. Line a 8X8 square baking pan with parchment paper.
- In a double boiler, melt the bittersweet chocolate and butter. Stir in the sugar and the end eggs, one at a time and vanilla extract until well combined.
- Fold in the flour and salt, careful not to over-mix in the batter. Finally stir in the chocolate chips.
- Pour the brownie batter into the prepared baking pan.
- In a medium bowl, whisk together the pumpkin puree, softened cream cheese and egg until smooth. If some lumps remain that’s fine.
- Pour the pumpkin on top of the brownie batter.
- Dollop the biscoff spread around the top of the pumpkin mixture and with a knife or skewer swirl the spread around.
- Bake for 25-30 minutes, inserting a toothpick in the center to see if it is cooked through. If the center is still wet, bake for an additional 5 minutes.
- Let cool completely in the pan on a wire rack before removing and cutting into squares.
- Store in an airtight container in the refrigerator for 3-4 days.
*In 2013, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research. Disclosure: I was provided with products from OXO. I was not compensated for this post and all opinions are of my own.