Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large mixing bowl, combine the brownie mix, eggs, vegetable oil, and water according to the package directions. Stir until just combined; be careful not to overmix.3 large eggs Eggs, 1/2 cup Vegetable Oil, 1/3 cup Water
- Pour the brownie 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. Avoid overbaking to ensure a fudgy texture.
- Let the brownies cool completely in the pan on a wire rack. This is crucial for easy cutting and frosting. Once cooled, invert the brownies onto a clean cutting board or a piece of parchment paper, then cut them into small, rectangular "finger food" pieces, approximately 1.5 inches by 3 inches. You should get about 18-24 pieces depending on your cutting size.
- Spread a thin, even layer of chocolate frosting over the top of each brownie rectangle using a spatula or butter knife. This will be the base "football" color.
- Take the tube of white decorating icing and, holding it at an angle, draw a simple football shape on top of the chocolate frosting. It should resemble a slightly elongated oval with two curved lines meeting at the top and bottom. For an extra touch, you can add short connecting lines or add a few white nonpareil sprinkles around the edges to mimic laces, or place edible football candy decorations on some.
- Allow the white icing to dry and set for at least 15-30 minutes before serving or stacking.
Notes
Best enjoyed fresh, but store airtight at room temperature for 3-4 days. Can be refrigerated or frozen for longer storage.