Football Brownies

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These fun football brownies make the perfect addition to any football or Super Bowl party with their delicious flavor and festive design! Made with either homemade brownies or store-bought brownies then iced with football lacings, these make a delicious sweet finish to your next game day party!

Prep Time10

Cook Time50

cooling time20

Total Time1 20

Course: Dessert

Cuisine: American

Servings: brownies

Calories: 295kcal

Author: Britni Vigil

Equipment

Ingredients

8 ounces semi-sweet chocolate
3 cups powdered sugar
1 cup sugar
1 ½ cups flour
½ cup unsweetened cocoa powder
2 teaspoons salt
4 eggs
⅔ cups oil
½ cup water
2 teaspoons vanilla
8 oz white chocolate melted

Instructions

Preheat oven to 325 and line a 9x13 pan with parchment paper.
Using a microwave-safe bowl, melt ounces of chocolate. Microwave for 30 seconds then stir. Return to the microwave and heat for 15 seconds. Remove and stir. Continue to heat in 15-second increments until it is fully melted and silky. Set aside to cool slightly, not all the way.
8 ounces semi-sweet chocolate
Mix powdered sugar, sugar, flour, cocoa powder, and salt in a large bowl. Whisk until fully combined and there are no lumps.
3 cups powdered sugar, 1 cup sugar, 1 1/2 cups flour, 1/2 cup unsweetened cocoa powder, 2 teaspoons salt
In a small bowl mix eggs, oil, water, and vanilla.
4 eggs, 2/3 cups oil, 1/2 cup water, 2 teaspoons vanilla
Add the wet ingredients to the dry ingredients and mix just until you see no dry patches.
Fold in the melted chocolate until just combined.
Transfer the batter to the prepared pan, spreading the batter evenly throughout the pan.
Bake in preheated oven for 45-55 minutes or until a toothpick can be inserted with just a few crumbs sticking to it. Start checking it at 45 minutes.
Allow them to cool completely before cutting them out.
Once cooled, pull them out of the pan and onto a flat surface. Then use your cookie cutter to cut out as many football shapes as you can.
Once you make your cut, place them on a flat surface lined with parchment paper for the final touches.
Melt the white chocolate in the microwave in a safe bowl for thirty-second increments until smooth. Allow to cool enough to handle before transferring to a piping bag.
8 oz white chocolate
Transfer your melted white chocolate into a pipping bag with a small tip.
Draw the laces on the brownie as shown in the picture using the white chocolate.
Allow them to cool on the pan at room temperature (or in the fridge to speed up the process) until the chocolate has hardened.
Once set, transfer to a serving dish and enjoy!

Notes

If using a nonstick spray, run a knife around the edges of the pan as soon as it comes out to help prevent sticking. I highly recommend using parchment paper on the bottom at a minimum
Any flavorless oil will work for this such as avocado.
For a richer flavor brownie, you can use darker chocolate.
I recommend using baking chocolate for smoother results, but chocolate chips will also work. Just take care to not over-melt them.

Ingredient Notes:

Powdered sugar – this makes all the differences in giving it the chewy thick texture. You need both powdered sugar and white sugar to get the thick fudgy brownie flavor.
Cocoa Powder – both Dutch-processed and regular cocoa powder will work just fine for the brownies
Vanilla – If you want to add an additional flavor such as almond extract, add 1/2 a teaspoon (or more to taste) in addition to the vanilla but don’t jus switch it out.
Oil – these were developed with vegetable oil but any flavorless oil will work. You can also use melted salted or unsalted butter for the same results.
Semi-sweet chocolate – There is no substitution for this, it’s what makes it gooey and gives it the rich chocolate flavor. Baking chocolate is always my first choice because it melts the easiest. However, semisweet chocolate chips will work as well. You can use a darker chocolate but during our testing, we found that the milk chocolate was too sweet.

Nutrition