Ingredients:

  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1/2 cup Dutch-process cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup powdered sugar, sifted
  • 1.5 tbsp milk
  • 1 tsp light corn syrup

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
  2. In a large mixing bowl, whisk the melted butter and granulated sugar vigorously for approximately 2 minutes to ensure the sugar begins to dissolve.
  3. Add the eggs and vanilla extract to the butter mixture, beating until the batter appears pale and slightly aerated.
  4. Gently fold in the Dutch-process cocoa powder, all-purpose flour, and salt using a spatula until just combined; do not overmix.
  5. Stir in the semi-sweet chocolate chips and pour the batter into the prepared baking pan, smoothing the top.
  6. Bake for 25 minutes. The center should be set but still slightly fudgy. Allow the slab to cool completely at room temperature.
  7. Place the cooled brownies in the freezer for 20 minutes. This 'cold-set' method ensures clean edges when cutting.
  8. Using a football shaped cookie cutter (or a knife) to cut 14 ovals from the slab.
  9. In a small bowl, whisk together the powdered sugar, milk, and corn syrup until a stiff-peak consistency is reached.
  10. Transfer the icing to a piping bag with a small round tip and pipe the football laces onto each brownie.