Ingredients:

  • 1 box (520g) high-quality fudgy brownie mix
  • 1/2 cup (115g) unsalted butter, browned and cooled slightly
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) strong brewed coffee, cold
  • 1 tbsp (5g) Dutch-processed cocoa powder
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1/2 cup (120g) vanilla buttercream frosting

Instructions:

  1. Preheat your oven to 325°F (165°C). Line an 8x8 inch pan with parchment paper, leaving an overhang on the sides.
  2. Melt 1/2 cup (115g) unsalted butter in a small saucepan over medium heat until nutty and golden. Whisk in 1 tbsp (5g) of Dutch-processed cocoa powder and let bloom for 2 minutes.
  3. In a large bowl, combine the brownie mix, the cocoa-butter mixture, 2 large eggs, and 1/4 cup (60ml) of cold strong brewed coffee. Stir until just combined, ensuring you do not overmix. Fold in 1/2 cup (90g) of semi-sweet chocolate chips. Spread the batter into the prepared pan and smooth the top.
  4. Bake for 25 minutes until the edges are set and the center still wobbles slightly. Allow the brownies to cool completely in the pan.
  5. Chill the cooled brownies to firm up. Use a football-shaped cookie cutter to cut shapes.
  6. Pipe 1/2 cup (120g) of vanilla buttercream frosting to create the 'laces' on the footballs. Chill for 10 minutes to allow frosting to set.