These football brownies start with a pan of deeply chocolatey, fudgy brownies that bake up with a shiny, crackly top and a soft, tender center. Once they cool, you cut them into oval football shapes, pipe on simple white laces and stripes, and suddenly a humble brownie becomes the star of the snack table.
They are the ideal treat for Super Bowl Sunday, a Friday night tailgate, a kid's football birthday party or any fall Saturday when everyone gathers around the TV. You can bake the brownies a day ahead, decorate them in about fifteen minutes, and carry them to the party without any fuss.
SaveI still remember the first time I made these for a game day potluck. I was nervous that my wobbly icing laces would look silly, but they disappeared before the first quarter ended. Do not worry about perfection here, because every lopsided football still tastes amazing and gets plenty of smiles.
Football Brownies
Ingredients
Brownies
Football Laces
Instructions
- Prep the pan
Preheat your oven to 350°F. Line an 8 by 8-inch baking pan with parchment paper, leaving an overhang on two sides so you can lift the brownies out later. Lightly grease the parchment with butter or nonstick spray.
- Melt the chocolate
Place the chopped semisweet chocolate in a large heatproof bowl and pour the hot melted butter over it. Let it sit for one minute, then stir until the chocolate is completely smooth and glossy.
- Whisk in the sugars
Add the granulated sugar and brown sugar to the chocolate mixture and whisk for about one minute until combined. The mixture will look thick and slightly grainy, which is exactly right.
- Add the eggs and vanilla
Whisk in the eggs one at a time, mixing well after each. Stir in the vanilla extract and keep whisking for 30 to 45 seconds until the batter turns shiny and thick, which helps create that crackly top.
- Fold in the dry ingredients
Sift the flour, cocoa powder and salt right over the bowl. Gently fold with a rubber spatula until just a few streaks of flour remain, then stir in the chocolate chips. Do not overmix or the brownies will turn cakey.
- Bake the brownies
Spread the batter evenly into the prepared pan and smooth the top. Bake for 28 to 32 minutes, until the edges look set and a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.
- Cool completely
Let the brownies cool in the pan on a wire rack for at least 1 hour. For the cleanest football shapes, chill the cooled pan in the refrigerator for 30 minutes so the brownies firm up and cut neatly.
- Cut the football shapes
Lift the brownies out using the parchment overhang. Use a 3-inch oval cookie cutter or a sharp knife to cut 12 football shapes, wiping the blade clean between cuts. Save the scraps for snacking or for crumbling over ice cream.
- Make the icing
Whisk the powdered sugar, 1 tablespoon of milk and the vanilla in a small bowl. Add more milk a few drops at a time until the icing is thick but pipeable, like toothpaste. Spoon it into a piping bag fitted with a small round tip, or a zip-top bag with the corner snipped.
- Pipe the laces
If you like, spread a thin layer of chocolate frosting over each football first. Pipe a straight line down the center of each brownie, then add five short crossing lines for the laces. Pipe a curved stripe near each tip, and let the icing set for 15 minutes before serving.
Substitutions and variations
- Use dark chocolate instead of semisweet chocolate for a more intense, less sweet brownie.
- Swap the all-purpose flour for a 1-to-1 gluten-free baking blend if you need a gluten-free batch.
- Fold in 1/2 cup chopped walnuts or pecans for a crunchy bite, or leave them out for a nut-free treat.
- Use store-bought white decorating icing in a tube if you want a quicker way to draw the laces.
- Try a team-colored candy melt drizzle or sprinkles around the edges to match your favorite team.
Chloe's tips
- Use room temperature eggs so the batter mixes smoothly and develops a shiny, crackly top.
- Do not overbake. Pull the brownies when the toothpick still shows a few moist crumbs, since they keep cooking as they cool.
- Wipe your knife or cutter with a damp paper towel between cuts for crisp edges.
- Practice your lace pattern on a piece of parchment first to get a feel for the icing flow.
How to store it
- Store decorated brownies in an airtight container at room temperature for up to 3 days, with parchment between layers.
- Refrigerate for up to 1 week, then let them sit at room temperature for 15 minutes before serving.
- Freeze undecorated brownies for up to 2 months, wrapped tightly, then thaw overnight in the fridge and decorate.
Serving suggestions
Set these out on your game day spread and watch them vanish.
- Arrange them on a green platter or tray lined with shredded green paper to look like a football field.
- Serve with cold milk or hot cocoa for a cozy tailgate treat.
- Pair with a scoop of vanilla ice cream for a warm dessert after dinner.
- Pack them in treat bags tied with team-colored ribbon as party favors.
Frequently asked questions
Can I use a boxed brownie mix?
Yes. Bake a family-size boxed mix in a 9 by 13-inch pan, cool it fully and cut out your football shapes. The decorating steps stay exactly the same.
How do I get the icing to set firmly?
Use a thick icing with just enough milk to pipe, and let the brownies sit uncovered at room temperature for about 15 to 30 minutes. A thinner icing will stay soft and may smear.
Can I make these ahead of time for a party?
Absolutely. Bake and cut the brownies up to two days ahead and store them airtight. Decorate the day of the party so the icing looks fresh and crisp.
What if I do not have an oval cutter?
Cut the brownies into rectangles with a sharp knife, then trim the corners diagonally to form pointed ends. The icing laces will make them read as footballs.
Let's get cooking!
Now you have a game day dessert that looks impressive and tastes even better. Grab your apron, cue up the kickoff and enjoy every fudgy bite with the people you love.
