Cookies for Kids’ Cancer was founded by two 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. The organization inspires others to join in the fight against pediatric cancer by raising the funds for new, improved and less toxic treatments in an effort to find a cure for pediatric cancer. Each year, bloggers and non bloggers alike bake cookies, hold bake sales and write posts to raise funds and awareness for this important cause. This year, OXO will donate a minimum of $25,000 and up to $100,000 to Cookies for Kids Cancer. For every product you buy that bears this green sticker, OXO will donate 25 cents as part of its $100,000 pledge to Cookies for Kids’ Cancer.
Also, OXO will donate $100 for every blog post dedicated to their Cookies for Kids’ Cancer campaign during the month of October, so I baked these Katharine Hepburn Brownies for the cause. OXO generously sent me this 3 piece Brownie Set to use during my baking which includes:
First, I have to say, that this is one of the best baking pans I have in my collection now. It’s heavy gauge aluminized steel with a micro textured, patterned bottom surface that allows for improved airflow and even baking. I would really love to have this pan in other sizes and shapes as well.
In order to fill this 9×13 pan, I made a triple batch of these ultra gooey and chocolaty brownies. If you need a chocolate fix, just a small sliver of a piece will satiate your sweetest tooth. Some versions of this recipe use squares of unsweetened chocolate, but I use a good quality cocoa powder and think they turn out just as well. In addition, the original recipe calls for walnuts. I am the only one who would eat them with nuts and since that would be very bad for me, I leave them out and add chocolate chips instead. Just because you can never have too much chocolate.
- 3 sticks butter (340 grams)
- 1½ cup good quality cocoa powder (177 grams)
- 3 cups sugar (600 grams)
- 6 eggs
- 1 tbs vanilla
- ¾ cup AP flour (94 grams)
- 1 tsp salt
- 1 cup chocolate chips
- Pre-heat oven to 325°F. Grease and flour a 9x13 baking pan.
- Melt 3 sticks butter over medium heat in a heavy duty saucepan.Take off the heat and whisk in the cocoa powder mixing completely.
- Stir in sugar, eggs and vanilla. Beat the mixture well. It will thicken as you mix it.
- Stir in flour and add the teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here but I have omitted them as a personal preference.)
- Bake the brownies in a prepared pan for about 30 minutes. At this time, you can open the oven door and toss a cup of chocolate chips on top and continue baking for another 10 minutes.
- With these brownies, it is hard to tell for sure that they are baked through. They should be gooey and won't come clean on the typical toothpick test. The best way to test for doneness is to see that the edges are crisp and the top starts to crack a bit. In her own words "Don't overbake them! They should be moist, not cakey!''
Incidentally, Ms. Hepburn’s townhouse in Turtle Bay on the east side of Midtown Manhattan, was down the block from where I worked at Grey Advertising and I lived just a few blocks south in Tudor City. I actually saw her in the neighborhood on more than one occasion. Of course, I never dared to say hello, but I will continue to enjoy these brownies and say “Thanks, Kate” with every delicious bite.