Ingredients:

  • 225g Unsalted butter, melted and hot
  • 300g Granulated sugar
  • 100g Light brown sugar, packed
  • 3 Large eggs, room temperature
  • 1 tbsp Vanilla extract
  • 75g Dutch processed cocoa powder
  • 125g All purpose flour
  • 0.5 tsp Sea salt
  • 170g Semi sweet chocolate chips
  • 115g Unsalted butter, softened
  • 240g Powdered sugar
  • 30g Cocoa powder
  • 2.5 tbsp Heavy cream
  • 1 tsp Vanilla extract
  • 0.5 cup White royal icing

Instructions:

  1. Preheat your oven to 175°C (350°F). Line your 9x13 inch pan with parchment paper, leaving an overhang on the sides to act as a sling for easy removal.
  2. In a large bowl, whisk the 225g of melted hot butter with both sugars. Add the 3 eggs and 1 tbsp vanilla, whisking vigorously for 2 minutes until the mixture is pale and thick.
  3. Sift in the 75g of cocoa powder, 125g of flour, and 0.5 tsp salt. Fold gently with a spatula until no white streaks remain.
  4. Fold in the 170g of semi sweet chocolate chips. Pour the batter into the prepared pan and smooth the top.
  5. Bake for 25 minutes. Check when the edges are firm but the center still jiggles slightly. Do not overbake, or they will be too crumbly to shape.
  6. Allow the brownies to cool completely in the pan. Lift them out using the parchment paper. Use a football shaped cutter to press out 15 servings until you hear the cutter hit the board.
  7. Cream the 115g of softened butter with 240g of powdered sugar and 30g of cocoa. Add the 2.5 tbsp heavy cream and vanilla, beating until the texture is velvety and smooth.
  8. Spread a thin layer of chocolate frosting over each football. Fill a small piping bag with the white royal icing and pipe one long vertical line and three short horizontal lines until the laces look like a real football.