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 on the sides to easily lift the brownies out later. This step ensures your brownies won't stick.
- In a large mixing bowl, combine the melted butter and granulated sugar. Stir until well combined and slightly glossy. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.1 cup unsalted butter, melted, 2 cups granulated sugar, 4 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This ensures the leavening agents and flavorings are evenly distributed.1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies. If you're using chocolate chips, fold them in now.1 cup semi-sweet chocolate chips
- Pour the batter evenly into the prepared baking pan. Spread it out with a spatula to create an even layer. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
- Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This is crucial for easy cutting and decorating. Rushing this step will result in crumbly, messy brownies.
- Once completely cooled, lift the brownies out of the pan using the parchment paper overhang. Place them on a cutting board and cut them into uniform rectangular shapes, approximately 2x3 inches or whatever football proportions you desire.
- Spread a thin layer of white frosting over the top of each brownie rectangle. This will serve as the base for your football design. If you’re using store-bought frosting, you might want to warm it slightly to make it easier to spread thinly.White frosting
- Using your black edible food marker or black icing in a piping bag with a fine tip, draw the laces of a football onto the white frosting. Create two parallel lines, then add three shorter perpendicular lines connecting them.Black edible food marker or black icing
Notes
Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week. Can be reheated gently in the microwave for 10-15 seconds. Freeze for up to 3 months.