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Super Bowl football brownies - Image 3

Super Bowl Football Brownies

Rich, fudgy brownies baked in a football shape and decorated with easy white icing laces. This simple, make-ahead dessert is the perfect touchdown for your game day party.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Unsalted butter melted and slightly cooled
  • 2 cups Granulated sugar
  • 4 large Eggs room temperature
  • 2 tsp Pure vanilla extract
  • 1 cup All-purpose flour spooned and leveled
  • 1 cup Unsweetened cocoa powder natural or Dutch-processed, sifted
  • 1/2 tsp Salt
  • 1 cup Semi-sweet chocolate chips or chopped chocolate bar
  • 1 cup Powdered sugar for icing
  • 2-3 tbsp Milk or heavy cream for icing
  • 1/2 tsp Vanilla extract for icing

Equipment

  • 9x13 inch metal baking pan
  • Parchment paper
  • Large mixing bowls
  • Whisk and spatula
  • Sifter or fine-mesh sieve
  • Wire cooling rack
  • Sharp knife
  • Small round cutter (optional)
  • Piping bag or zip-top bag

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper, leaving an overhang on the long sides for easy removal. This is crucial for clean cutting later. In a large bowl, whisk together the melted butter and granulated sugar for about a minute until well combined. Trust me, this initial mixing helps create that shiny, crackly top.
  2. Add the room temperature eggs one at a time, whisking vigorously after each addition until the mixture is smooth and slightly thickened. Stir in the 2 teaspoons of vanilla extract. In a separate bowl, sift together the flour, cocoa powder, and salt. Tip from me: sifting the cocoa is non-negotiable for a lump-free, ultra-fudgy texture.
  3. Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until no flour streaks remain—overmixing leads to cakey brownies. Believe me, a few lumps are fine. Fold in the chocolate chips. Pour the thick batter into your prepared pan and spread it into an even layer with your spatula.
  4. Bake for 30-35 minutes. Start checking at 30 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs attached, not wet batter. The edges will look set and the top will be shiny and crackly. Let the brownies cool completely in the pan on a wire rack. This patience is key for clean cutting.
  5. Once completely cool, use the parchment paper to lift the entire brownie slab onto a cutting board. Using a sharp knife, cut the brownies into rectangles. Now for the fun part: use a small round cookie cutter or the cap of a bottle to cut a semi-circle out of two opposite ends of each rectangle to create the football shape. Save the scraps for a cook's treat!
  6. To make the icing, whisk together the powdered sugar, 2 tablespoons of milk or cream, and 1/2 teaspoon vanilla extract until smooth. It should be thick but pipeable; add more liquid a teaspoon at a time if needed. Transfer to a piping bag with a small round tip or a zip-top bag with a tiny corner snipped off. Pipe the classic football laces onto each brownie. Let the icing set for 10 minutes before serving. Step back and admire your game day masterpiece!

Notes

Chef's Tips:
• For the cleanest cuts, chill the cooled brownies in the pan for 30 minutes before slicing.
• A hot, clean knife wiped between cuts makes professional-looking portions.
• Serve on a platter decorated with green parchment 'grass' for a stadium effect.
Food Safety:
• Ensure eggs are fresh and stored properly before use.
• Store decorated brownies in a single layer or with parchment between layers to prevent icing smudging.