Ingredients:

  • 1 cup unsalted butter, melted
  • 1.5 cups granulated sugar
  • 0.5 cup light brown sugar, packed
  • 3 large whole eggs
  • 1 large egg yolk
  • 1 tbsp vanilla extract
  • 2 tbsp hot brewed coffee
  • 0.75 cup Dutch processed cocoa powder
  • 1 cup all purpose flour
  • 0.75 tsp salt
  • 1 cup semi sweet chocolate chips
  • 1 cup powdered sugar (for icing)
  • 2 tbsp heavy cream (for icing)
  • 0.5 tsp vanilla extract (for icing)

Instructions:

  1. Preheat your oven to 350°F and line a 9x13-inch pan with parchment paper, leaving a slight overhang.
  2. Whisk the 1 cup of melted, hot butter with 1.5 cups granulated sugar and 0.5 cup brown sugar in a large bowl.
  3. Add the 3 whole eggs and 1 egg yolk one at a time, whisking vigorously for about 2 minutes. Stop when the mixture looks pale and slightly thickened.
  4. Stir in 1 tbsp vanilla and 2 tbsp hot coffee, then sift in 0.75 cup Dutch processed cocoa powder.
  5. Gently fold in 1 cup all purpose flour and 0.75 tsp salt using a spatula. Mix only until no white streaks remain.
  6. Fold in 1 cup semi sweet chocolate chips. The batter will be thick and glossy.
  7. Spread the batter into the prepared pan and bake for 25 minutes. Check at 22 minutes; it is done when the edges are set but the center still has a slight jiggle.
  8. Remove from the oven and let cool completely in the pan for at least 1 hour. This Brownie that is Gooey Chewy and Perfect for Game Day Dessert needs time to set its structure.
  9. Lift the brownie block out of the pan. Use a football cutter or a knife to cut oval shapes.
  10. Mix 1 cup powdered sugar, 2 tbsp heavy cream, and 0.5 tsp vanilla until smooth. Pipe the laces onto each brownie football.