Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.2g) baking powder
  • 1/2 cup (60g) powdered sugar
  • 1 tbsp (15ml) heavy cream
  • 1/4 tsp (1.2g) vanilla extract

Instructions:

  1. Whisk the melted butter and sugar in a bowl until combined.
  2. Beat in the eggs and vanilla extract until the mixture is smooth and glossy.
  3. Sift in the cocoa powder, flour, salt, and baking powder, stirring just until no streaks of flour remain.
  4. Pour the batter into a parchment-lined 9x13 inch baking pan.
  5. Bake at 350°F (175°C) for 20–25 minutes, ensuring a toothpick comes out with a few moist crumbs attached.
  6. Allow the pan to cool completely, then refrigerate for at least 2 hours to stabilize the structure.
  7. Lift the brownies out using the parchment and use an oval cookie cutter or knife to carve out football shapes.
  8. Whisk the powdered sugar, cream, and vanilla into a thick, pipeable paste.
  9. Fit the mixture into a piping bag and pipe one thick vertical line down the center of each brownie with 3-4 shorter horizontal lines across it to create the laces.