Ingredients:

  • 3/4 cup (170g) unsalted butter, melted
  • 1.5 cups (300g) granulated sugar
  • 3 large eggs, room temperature (150g)
  • 1 tbsp (15ml) vanilla extract
  • 3/4 cup (75g) Dutch-processed unsweetened cocoa powder
  • 3/4 cup (95g) all-purpose flour
  • 1/2 tsp (3g) salt
  • 1 cup (120g) powdered sugar, sifted
  • 1.5 tbsp (22ml) milk or heavy cream
  • 1 tsp (5ml) light corn syrup
  • 1/4 tsp (1ml) clear vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Line your 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to act as a sling for easy removal.
  2. In a large mixing bowl, whisk the melted butter and granulated sugar together until the mixture looks grainy but combined.
  3. Incorporate the eggs one at a time, followed by the vanilla extract. Stir in the flour, cocoa powder, and salt using a silicone spatula until just combined; do not overmix.
  4. Pour the batter into the prepared pan and bake for 22 minutes. The center should be set but still moist.
  5. Remove from oven and allow to cool completely in the pan. Transfer to the refrigerator for 1 hour to 'Cold-Set' the fats for structural integrity.
  6. Lift the brownie slab out of the pan. Use a 3-inch football-shaped cookie cutter or a sharp paring knife to cut out 16 football shapes.
  7. Prepare the icing by whisking powdered sugar, milk, corn syrup, and clear vanilla until a thick, pipeable consistency is reached.
  8. Transfer icing to a piping bag with a small round tip and pipe white laces onto each brownie football.