Ingredients:

  • 1 cup unsalted butter, melted
  • 1.5 cups granulated sugar
  • 0.5 cup brown sugar, packed
  • 3 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 0.75 cup Dutch-processed cocoa powder
  • 0.5 cup all-purpose flour
  • 0.5 tsp sea salt
  • 1 cup powdered sugar
  • 2 tbsp heavy cream
  • 0.25 tsp 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. In a large mixing bowl, combine the melted butter, granulated sugar, and packed brown sugar.
  3. Add the large eggs and vanilla extract to the butter mixture. Whisk vigorously by hand for at least 2 minutes. This aeration is critical for creating the signature thin, crackly crust.
  4. Gently fold in the Dutch-processed cocoa powder, all-purpose flour, and sea salt using a silicone spatula until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and bake for 30 minutes. The center should be set but still moist.
  6. Remove the pan from the oven and allow to cool completely in the pan for 1 hour, then refrigerate for 2 hours until the slab is firm to the touch.
  7. Lift the brownie slab out of the pan using the parchment overhang. Use a football-shaped cookie cutter to stamp out shapes, or a knife and template for hand-cutting.
  8. In a small bowl, whisk together powdered sugar, heavy cream, and the remaining vanilla extract until a thick, pipeable paste forms. Transfer to a piping bag and pipe 'laces' onto each football brownie.