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.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air, which helps create a tender brownie texture.1 cup (2 sticks) unsalted butter, softened, 2 cups granulated sugar
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.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 and flavorings are evenly distributed.1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix, as this can lead to tough brownies.
- Gently fold in the semi-sweet chocolate chips. These will melt in the oven, adding pockets of gooey chocolate goodness throughout your brownies.1 cup (6 ounces) semi-sweet chocolate chips
- Spread the batter evenly into the prepared baking pan. Use a spatula to ensure the batter reaches all the corners for consistent baking.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, not wet batter. The edges should look set.
- Let the brownies cool completely in the pan on a wire rack. This is crucial for clean cutting and especially for decorating. For best results, allow them to cool for at least 2 hours, or refrigerate them for easier handling.
- Once cooled, invert the brownies onto a cutting board. Using a sharp knife, cut them into rectangular shapes that resemble footballs. You can also use cookie cutters if you have them.
- Place the green frosting into a piping bag with a small round tip or a plastic bag with a corner snipped off. Pipe lines around the edges of each brownie football to create laces.N/A green frosting (store-bought or homemade)
- Place the white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and melted. Add a tiny amount of black or brown food coloring and stir until you achieve a tan or brown color for the football "stripes." You can also use a small amount of dark chocolate or melted semi-sweet chocolate for stripes if preferred.1/2 cup white chocolate chips (for decorating), 1 small amount black or brown food coloring (gel or liquid)
- Using the colored melted chocolate and a piping bag (or a toothpick for very fine lines), draw the football stripes on your brownie creations.
- Let the frosting and chocolate set completely before serving your delicious Football Brownies.
Notes
Store in an airtight container at room temperature for up to 3-4 days. Refrigerate for up to a week. Freeze for up to 2-3 months.