Fudgy Football Brownie Recipe for 4 Servings

Instructions:

1. Preheat oven to 350°F (175°C). Line a 20x20 cm baking pan with parchment paper, ensuring an overhang on the sides for easy removal.
2. Melt the 225g of unsalted butter in a microwave safe bowl until it is bubbling hot.
3. Whisk the 75g of Dutch processed cocoa powder into the hot butter until the mixture is glossy and smooth.
4. Add the 300g granulated sugar and 100g brown sugar to the butter mixture and whisk vigorously for 2 full minutes.
5. Incorporate the 3 eggs one at a time, followed by the vanilla and espresso powder, whisking until the batter looks like thick satin.
6. Gently fold in the 125g of flour and 0.5 tsp sea salt using a spatula. Stop as soon as the last white streak disappears.
7. Stir in the 170g of semi sweet chocolate chips.
8. Pour the batter into the prepared pan. Bake for 35–40 minutes until the edges are firm but the center still has a very slight jiggle.
9. Allow the brownies to cool completely in the pan for at least 2 hours to set the fudgy texture. Lift the slab out using the parchment paper.
10. Use a football-shaped cookie cutter to stamp out shapes, resulting in approximately 14 brownies.
11. Prepare ganache by melting 0.5 cup chocolate chips with heavy cream in 20-second microwave intervals. Spread a thin layer over each football.
12. Melt white chocolate chips and transfer to a piping bag with a fine tip. Pipe the characteristic laces and stripes onto each football brownie.