Football Brownies

Instructions

1. 1

   Preheat your Oven to 350°F. Line a 9x13-inch Baking Dish with Parchment Paper, leaving a 2-inch overhang on the long sides so you can lift the brownies out easily. Lightly grease the Parchment Paper.

2. 2

   In a large Mixing Bowl set over a Pot of barely simmering water (Double Boiler), melt the Butter and chopped Semi-Sweet Chocolate together, stirring frequently until completely smooth. Remove from heat and let cool for 5 minutes.

3. 3

   Whisk the Granulated Sugar into the warm chocolate-butter mixture until combined. Add the Eggs one at a time, whisking well after each addition. Stir in the Vanilla Extract. The batter should look glossy and smooth.

4. 4

   Sift the All-Purpose Flour, Unsweetened Cocoa Powder, and Salt directly into the chocolate mixture. Using a Spatula, fold gently until just combined — stop as soon as no dry streaks remain. Do not overmix. Fold in the Semisweet Chocolate Chips if using.

5. 5

   Pour the batter into the prepared Baking Dish and spread it evenly with the Spatula. Bake for 28–32 minutes, until the edges are set and a toothpick inserted 2 inches from the edge comes out with just a few moist crumbs (not wet batter). The center should look slightly underdone — it will set as it cools.

6. 6

   Let the brownies cool completely in the Baking Dish on a Wire Rack, at least 1 hour. For cleanest cuts, refrigerate for 30 minutes after they reach room temperature.

7. 7

   Once fully cooled, lift the brownies out of the Baking Dish using the Parchment Paper overhang. Using a football-shaped cookie cutter (about 3 inches long), press straight down through the brownie slab to cut out football shapes. Alternatively, use a Knife to freehand ovals with pointed ends. Wipe the cutter or Knife clean between cuts for neat edges.

8. 8

   Place the White Chocolate Chips (and Vegetable Shortening or Coconut Oil if using) in a small Microwave-safe Mixing Bowl. Microwave in 20-second bursts, stirring between each, until fully melted and smooth — about 60–80 seconds total. Do not overheat.

9. 9

   Transfer the melted White Chocolate Chips to a small Ziploc Bag or Piping Bag. If using a bag, snip a very small corner (about 1/16 inch) off the tip. Pipe a vertical line down the center of each brownie football, then pipe 4–5 short horizontal laces crossing over it to mimic football stitching. Work quickly before the chocolate sets.

10. 10

    Allow the White Chocolate Chips decoration to set fully, about 10–15 minutes at room temperature (or 5 minutes in the refrigerator). Arrange on a platter and serve. Store any leftovers in an Airtight Container.