Fudgy Football Brownies
My football brownies are just as fun to make as they are to eat. My adorable brownies have a rich, chocolatey flavor, and the homemade frosting brings both their taste and appearance to the next level. My family loves serving these brownies with whipped cream or ice cream on top!
Ingredients
Brownies
- ½ cup unsalted butter
- 6 ounces semi-sweet chocolate chips
- 1 ½ cups granulated sugar
- 3 eggs
- 2 teaspoons pure vanilla extract
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- ¾ cup all-purpose flour
Chocolate frosting
- ½ cup heavy cream
- 6 ounces semi-sweet chocolate chips
White frosting
- 1 cup powdered sugar
- 7 teaspoons heavy cream
Instructions
To make the brownies
- Heat the oven to 350 degrees F. Line a 9x9-inch baking pan with 2 sheets of parchment paper (long enough to extend over all 4 sides).
- Melt the butter in a large saucepan then add in the chocolate chips and stir until they're melted.
- Remove the saucepan from the heat, add sugar, and stir (it will be lumpy-looking).
- Stir in the eggs and vanilla extract until it's well combined.
- Add cocoa powder, salt, and flour, and stir until no streaks of cocoa or flour remain.
- Transfer the batter to the prepared baking pan and smooth the top layer with an offset spatula.
- Bake the brownies for 25 minutes or until a toothpick inserted into the center of the brownies comes out mostly clean (it should not have any raw batter attached).
To make the frosting
- While the brownies bake, prepare the chocolate frosting by heating ½ cup of heavy cream in the microwave until hot (about 45 seconds to 1 minute).
- Add the chocolate chips and leave the mixture undisturbed for 5 minutes to allow the chocolate to melt. Stir the mixture until smooth. Set aside to cool.
- Remove the baking pan from the oven and allow the brownies to cool for 20 minutes in the pan.
- Spread the frosting evenly over the warm brownie layer, making sure to get into all the corners.
- Place the baking pan in the refrigerator to cool overnight so the frosting becomes solid.
To cut into football shapes
- Remove the brownies from the pan using the parchment paper pull-up handles, cut them into 12 equal rectangles, and cut football shapes out with the cutter. Push the bottom of the brownie (the non-frosted portion) up through the cutter so you don’t damage the frosted layer.
- Place the football brownies on a parchment-lined tray and set them aside.
To decorate
- Combine the powdered sugar and 7 teaspoons of heavy cream in a small mixing bowl. Stir until smooth. You should get the texture of toothpaste; if it seems too thick, add another ½ teaspoon of cream until the desired texture is reached. If the mixture is too runny, add a tablespoon of powdered sugar at a time until the desired texture is reached.
- Place the white frosting into a piping bag with a small piping tip and pipe the football laces onto the surface of the football brownies.
- Let the white decoration set for 15 minutes before serving.
Notes
- To make things super quick, feel free to use boxed brownie mix and store bought frosting. But, I will say, my homemade version is pretty easy to put together and tastes 10 times better!
- Don't skip the overnight chill. This helps prevent crumbling and makes the treats so much easier to cut.
- Use the toothpick test to check for doneness. Once a toothpick comes out of the center clean, the brownies are done!
- When cutting the brownies, push the bottoms (the non-frosted portions) up through the cutter to release them so they don't damage the frosted layer.
- Lightly grease the cookie cutter before cutting the first brownie shape. After the first cut, the natural oils from the brownies will help release them from the cutter.
Nutrition
Calories: 461kcalCarbohydrates: 57gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 77mgSodium: 121mgPotassium: 228mgFiber: 3gSugar: 46gVitamin A: 499IUVitamin C: 0.1mgCalcium: 38mgIron: 3mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!