Football Brownies: Party-Ready in 30 Min

Instructions:

1. Preheat your oven to 175°C (350°F). Line your 23x33 cm pan with parchment paper, leaving an overhang on the long sides like handles. Lightly grease the parchment with a bit of butter or non stick spray to ensure a clean release.
2. In a large bowl, combine the 225g of hot melted butter with the 300g of granulated sugar and 100g of light brown sugar. Whisk for about 2 minutes until the mixture looks glossy. Add the 3 eggs and 1 tablespoon of vanilla, whisking again for another full minute until the batter lightens slightly in color.
3. Sift in the 75g of cocoa powder, 125g of flour, and 0.5 teaspoon of sea salt. Use a spatula to fold the ingredients together until just combined - do not overmix or you'll end up with tough brownies. Fold in the 130g of chocolate chips. Pour into the pan and bake for 30 minutes until the edges are set and the top has turned into a thin, crackled crust.
4. Remove from the oven and let them cool in the pan for 15 minutes. Use the parchment handles to lift the slab onto a wire rack. Once at room temperature, move them to the fridge for 2 hours. This is the hardest part, but your football shapes depend on it.
5. Use a 7-8 cm round cutter to cut circles out of the chilled slab. To get the football shape, place the cutter back over a circle, but offset it slightly to trim off two curved edges, leaving a pointed oval. Alternatively, use a paper template and a sharp knife.
6. Take your tube of white decorating icing and pipe one long line down the center of each brownie. Then, pipe 3 or 4 short horizontal lines across the vertical line to create the laces. Press lightly as you pipe to ensure the icing sticks to the crinkled surface.