Fudgy Football Brownies
These rich, fudgy brownies are an indulgent treat perfect for any gathering, bringing warmth and joy with every bite.
Ingredients
For the brownies
- 1 cup unsalted butter, plus more for the pan for that glossy, fudgy texture.
- 2 cups granulated sugar balances the cocoa bitterness and gives a crackly top.
- 4 large eggs, room temperature helps set the brownies while keeping them dense.
- 1 teaspoon vanilla extract warms and deepens the chocolate flavor.
- 1 cup all-purpose flour provides just enough structure without drying things out.
- 3/4 cup unsweetened cocoa powder the soul of the fudginess; use Dutch-processed for a darker chocolate.
- 1/2 teaspoon salt contrasts the sweetness and lifts the chocolate notes.
- 1/2 teaspoon baking powder optional; a pinch adds a slight lift without ruining the fudgy center.
- 1 cup semisweet chocolate chips melts into pockets of melty joy.
- 1/2 cup chopped walnuts or pecans optional, for crunch and a toasty dimension.
- as needed white frosting or melted white chocolate for decorating football laces.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment for easy removal.
- In a medium saucepan over low heat, melt the butter. Remove from heat and stir in the sugar until glossy.
- Add the vanilla and eggs one at a time, whisking until smooth and slightly thickened.
- Sift in the cocoa powder, flour, salt, and baking powder. Fold gently until just combined.
- Stir in the chocolate chips and nuts, if using.
Baking
- Pour the batter into your prepared pan and smooth the top.
- Bake for 25-30 minutes, rotating once for even browning. The center should be set but still soft.
- Let the brownies cool completely before frosting.
Decoration
- Cut into football-shaped rectangles or circles and use white frosting or melted white chocolate to pipe the laces and stitching.
Notes
For an adult version, add a tablespoon of espresso or a splash of bourbon for deeper flavor. If you want perfectly even squares, refrigerate the cooled slab for 20 minutes before slicing.