Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large microwave-safe bowl, combine the butter and 1 cup of semi-sweet chocolate chips. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Whisk the granulated sugar and brown sugar into the melted chocolate mixture. Add eggs one at a time, mixing well after each, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, 1/2 cup cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the remaining 1/2 cup of chocolate chips.
- Pour the batter into the prepared pan and spread evenly. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan. Once cooled, lift them out using the parchment paper. Use a football-shaped cookie cutter to cut out the brownie shapes.
- In a medium bowl, whisk together powdered sugar, 1/4 cup cocoa powder, and 2 tablespoons of milk until smooth. Add more milk by the teaspoon if needed to reach a thick, spreadable consistency.
- Spread a thin layer of chocolate frosting over each brownie. Use the white decorating icing to pipe laces onto each football. Let the icing set before serving.
Nutrition
Notes
Do Not Overbake: For the fudgiest texture, err on the side of underbaking. The brownies will continue to set as they cool.
Chill for Clean Cuts: For best results, chill the cooled slab of brownies for 30 minutes in the fridge before using the cookie cutter.
Storage: Store brownies in an airtight container at room temperature for up to 4 days.
Chill for Clean Cuts: For best results, chill the cooled slab of brownies for 30 minutes in the fridge before using the cookie cutter.
Storage: Store brownies in an airtight container at room temperature for up to 4 days.