Ingredients:

  • 1 cup (225g) unsalted butter, melted and hot
  • 2 cups (400g) granulated white sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 3/4 cup (75g) Dutch-processed cocoa powder
  • 1/2 cup (90g) semi-sweet chocolate chips, melted
  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon sea salt
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, ensuring an overhang on the sides for easy removal.
  2. Melt the butter until it is hot and bubbling slightly.
  3. Whisk in the sugar while the butter is hot. Beat it vigorously for about 2 minutes until the mixture looks gritty but combined.
  4. Stir in the melted chocolate chips and vanilla. The heat from the butter will keep the chocolate velvety.
  5. Add the eggs one at a time. Whisk well after each addition until the batter looks glossy and smooth.
  6. Sift in the cocoa powder, flour, and salt.
  7. Fold the dry ingredients using a spatula. Stop the moment you see no more white streaks to prevent gluten development.
  8. Pour into the pan and smooth the top. Bake for 35 minutes. The center should be set but still have a slight wiggle. Pull it out when a toothpick comes out with moist crumbs.
  9. Cool completely in the pan before lifting out. Use the cookie cutter to press out football shapes.
  10. Whisk the icing ingredients (powdered sugar, milk, vanilla) until it reaches a thick, ribbon like consistency.
  11. Pipe the laces on each football shaped brownie.