Ingredients:

  • 1 cup (225g) salted butter, melted and hot
  • 2 cups (400g) granulated sugar
  • 4 large eggs, cold
  • 1 tbsp pure vanilla extract
  • 1 cup (100g) unsweetened cocoa powder, sifted
  • 1 cup (125g) all-purpose flour
  • 1 tsp espresso powder
  • 1/2 tsp fine sea salt
  • 3/4 cup (130g) semi-sweet chocolate chips
  • 1 cup (120g) powdered sugar, sifted
  • 1.5 tbsp whole milk
  • 1/4 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch metal baking pan with parchment paper, leaving a 2 inch overhang on the sides.
  2. Pour the hot butter into a large bowl and immediately whisk in the 2 cups of sugar. Whisk for about 2 minutes until the mixture looks slightly grainy but combined.
  3. Add the 4 cold eggs and 1 tbsp vanilla. Whisk vigorously for another 2-3 minutes. Note: This aeration is what creates the crinkle top.
  4. Sift in the 1 cup cocoa powder, 1 tsp espresso powder, and 1/2 tsp salt. Fold gently with a spatula until the batter turns a deep, glossy mahogany.
  5. Fold in the 1 cup of all purpose flour. Stop the moment you see no more white streaks to avoid developing too much gluten.
  6. Stir in the 3/4 cup chocolate chips. Pour into the pan and bake for 25 minutes. Check the center with a toothpick; it should come out with a few moist crumbs attached.
  7. Let the brownies cool in the pan for 15 minutes, then move to the fridge for 30 minutes. This makes cutting the football shapes much cleaner.
  8. Lift the brownie slab out using the parchment overhang. Use a football-shaped cookie cutter to cut 14 shapes.
  9. Whisk powdered sugar, milk, and 1/4 tsp vanilla extract to create a thick icing. Use a piping bag to draw one long line across the 'football' and three or four short 'laces' across it.