Ingredients:

  • 1 cup (225g) unsalted butter, melted and hot
  • 2 cups (400g) granulated white sugar
  • 2 tsp pure vanilla extract
  • 4 large eggs, room temperature
  • 1 cup (95g) Dutch-processed cocoa powder
  • 1 cup (125g) all-purpose flour
  • 1/2 tsp sea salt
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1/2 cup (60g) powdered sugar, sifted
  • 1 tbsp heavy cream
  • 1/4 tsp vanilla bean paste

Instructions:

  1. Preheat your oven to 175°C (350°F) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Melt the 225g of butter until it is bubbling hot.
  3. Combine the hot butter and 400g of sugar in a bowl, whisking until the mixture looks gritty and well combined.
  4. Add the 4 eggs and 2 tsp of vanilla, whisking vigorously for 2 full minutes until the batter is pale and glossy.
  5. Sift in the 95g of cocoa powder, 125g of flour, and 1/2 tsp of salt.
  6. Fold the dry ingredients gently using a spatula until no white streaks remain.
  7. Stir in the 90g of chocolate chips and pour the batter into the prepared pan.
  8. Bake for 25 minutes until the center no longer wobbles and the top is shiny.
  9. Cool the brownies completely in the pan before lifting them out. Cutting warm brownies will result in messy, jagged edges.
  10. Cut into football ovals and pipe the laces using the powdered sugar mixture until they look like miniature gridiron balls.