If you read this blog often, you know that I do like to promote products or companies that I truly believe in. OXO is first and foremost among those companies. I’ve always been an OXO fan, my kitchen has been filled with their gadgets since day one, but as a blogger I’ve developed a deeper relationship with them through their amazing Blogger Outreach Program, and learned that they are not just about amazing kitchen gadgetry, they are also BIG on giving back.
Number one on their list is the Cookies for Kids’ Cancer campaign, which helps to fund children’s cancer research and provide support for those families in need through cookie sales and bake sales. Cookies for Kids’ Cancer was started by two OXO employees (OXOnians, if you will) who were inspired by their own 2-year-old son’s fight with cancer. September is National Children’s Cancer Awareness Month, and in honor of all of the amazing, beautiful kids, all over the world who are fighting this awful disease, OXO has stepped up their Cookies for Kids campaign yet another notch with their “Bake a Difference” theme. Check out their baking tools here. For every specially marked tool sold in September, 25 cents will be donated towards Cookies for Kids’ Cancer. Also, for each blog post dedicated to their campaign in September, they are donating $100! OXO pledges to donate $100,000 to the campaign this year. THAT’S worth writing about.
So, it’s with great pleasure that I bring you these amazing brownies, made with love, in honor of these wonderful kids. Cancer is no fun, and like the brownies, it’s lumpy and bumpy, and a rocky road to travel. However, beating it is ooooh so sweet.
To start, I just made a batch of boxed brownie mix. Pick whatever brand you prefer, or make it from scratch, just make sure it fits in a 9×13 pan. I used Ghirardelli brand because I had one of those 6-pack boxes that sucked me in at Costco. (You know the one I’m talking about, right?) Once the batter was made, I got together my rocky road ingredients…some chopped, toasted almonds, chocolate chips, and marshmallows.
I stirred all of the goodies into the brownie mix, and poured it into a pan that I’d buttered, lined with parchment paper, and buttered again. I had a feeling these little guys would be sticky, and lining the pan ensures easier removal. Plus, it makes them easier to lift out of the pan to slice!
Those are some seriously chunky, lumpy, bumpy brownies! That pan of brownies may have been the heaviest brownie pan I’ve ever placed in my oven, but it was totally worth it. Plus, burning a few extra calories lifting that behemoth into the oven made me feel a little better about indulging in an extra brownie once they were done. 😉
I baked them according to the directions on the box, but they did take a little longer to bake up due to all of the extras. Check your brownies with a cake tester or toothpick before removing them from the oven.
The brownies need to cool completely before you dive in.
The marshmallows melted into the brownies, leaving bumpy, lumpy, chewy craters, and oh so amazing brownies behind.
I could have stopped there, but…
I sliced the brownies up and decided to top them with a few extra marshmallows, and drizzle them with a quick and easy chocolate glaze to keep those little guys in place.
Wow, were they good! They are so chock full of yummy that Emily declared these “THE BEST BROWNIES OF MY LIFE”, and I felt pretty good that I was able to “Bake a Difference” for some other pretty special kids as well.
Thank you, OXO, for your amazing contribution to the fight against children’s cancers, and for letting me be a part of your team.
*Check out OXO’s special Pinterest page devoted to their Bake a Difference campaign! It’s full of amazing treats for a good cause!
BUMPY LUMPY ROCKY ROAD BROWNIES
Glaze recipe adapted from Allrecipes.com
- 1 box of brownie mix, enough for a 9x13 inch baking dish and the ingredients needed to make the mix, according to the package
- ¾ cup of almonds, chopped and toasted
- 1 cup of chocolate chips
- 2 cups mini marshmallows, plus more for topping
- ¾ cup semisweet chocolate chips
- 3 Tbsp. butter
- 1 Tbsp. light corn syrup
- ¼ tsp. vanilla extract
- Preheat your oven to the temperature your box of brownies requires.
- Butter a 9x13 inch baking dish, line with parchment paper, and butter the parchment.
- Mix the brownies according to the directions on the package. Stir in the toasted almonds, mini marshmallows and chocolate chips.
- Pour the brownie mixture into the prepared dish.
- Bake, according to the package, until set in the middle. This may take a few minutes longer than the package implies, because of the extras! Keep an eye on the brownies, and when a toothpick or cake tester comes out of the middle just about clean, pull them from the oven.
- Let the brownies cool completely before continuing. (I let mine sit overnight! It was hard!)
- To make the glaze, combine the chocolate chips, butter, corn syrup and vanilla in a small microwave safe bowl.
- Microwave the mixture for 30 seconds, stir, and then cook, and stir, again in 10 second increments until the mixture is nice and satiny smooth.
- Sprinkle a few extra mini marshmallows over the top of your cooled brownies.
- Drizzle with the chocolate glaze.
- Let the glaze set for about ten minutes, and dig in!