Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang for easy removal. This step ensures your brownies won't stick and will come out perfectly.
- In a large mixing bowl, combine the melted butter and granulated sugar. Whisk them together until well combined and smooth, forming a glossy base for your brownie batter.1 cup unsalted butter, 2 cups granulated sugar
- Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract for that classic baked good aroma and flavor.4 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the baking powder, salt, all-purpose flour, and unsweetened cocoa powder. Sifting these dry ingredients can help prevent clumps and ensure a more uniform texture.1 teaspoon baking powder, 1/2 teaspoon salt, 1 cup all-purpose flour, 1 cup unsweetened cocoa powder
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand with a spatula) until just combined. Be careful not to overmix at this stage, as it can lead to tough brownies.
- Gently fold in the chocolate chips, distributing them evenly throughout the batter. This adds extra pockets of melty chocolate goodness that are essential for fudgy brownies.1 cup chocolate chips
- To create the football shape, you'll need to be a little creative. You can either:
- Method 1 (Cutting): Bake the brownies as-is in the 9x13 inch pan. Once cooled completely, use a football-shaped cookie cutter to cut out the brownies. This yields uniform shapes but might result in some leftover brownie edges.
- Method 2 (Piping/Molding): While less common for this specific recipe, you could, in theory, pipe the batter into football-shaped molds if you have them. For this recipe, cutting is the most straightforward and recommended approach.
- Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, not wet batter. Overbaking will result in cakey brownies, so keep a close eye on them.
- Allow the brownies to cool completely in the pan on a wire rack. This is crucial for achieving that dense, fudgy texture and for being able to cut them cleanly.
- Once cooled, if using Method 1, remove the brownies and use your football cookie cutter. Then, the fun decorating begins!
- Lacing: Use white icing or melted white chocolate in a piping bag with a fine tip (or a Ziploc bag with a corner snipped off) to draw the laces on your football brownies.
- Grass (Optional): If you want a grassy field effect, add a border of green frosting around the edges or strategically place it on your serving platter.
White icing or melted white chocolate, Green frosting
Notes
Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Freeze for up to 3 months.