Shortcut Frosted Football Brownies

Start by pre-heating the oven to 350 degrees. Line a 17 x 12 x 1 ½ inch jelly roll pan with foil so that the foil extends about 2 inches over the sides of the pan. Prepare brownie mixes according to package directions, adding the oil, eggs, and water called for on box. 

Bake the brownies for 24-27 minutes or until done. Cool brownies completely in pan for about 1 hour. Using the foil to lift, remove the brownies out of the pan. Using the football shaped cookie cutter, cut out the brownies into football shapes, and set aside.

To make the frosting, in a medium size sauce pan, bring the butter, milk, water, and unsweetened cocoa to a boil. When the mixture comes to a boil, remove pan from heat, and add the vanilla extract and powdered sugar. Mix well using a wire whisk. Let the frosting cool a bit, so it can thicken up. 

If you’re in a pinch for time here’s a tip to quickly cool the frosting. In a large bowl at cold water (I add ice). Place the whole pot of frosting into the water. Using a wire whisk, quickly mix the frosting until it thickens. Remove pot from water and frost the brownies.  Spoon 1 – tablespoon of warm frosting over each brownie and spread to the edges. 
Allow the brownies to cool completely before piping on decorator icing to resemble football laces.



Shortcut Frosted Football Brownies 

2 – (18.4 oz) packages store bought Milk Chocolate brownie mix (I used Betty Crocker) 
+ eggs, oil and water called for on the back of box
1 – football shaped cookie cutter 
white decorator icing 

Homemade Chocolate Frosting:

1/2 cup butter, softened
3 – tablespoons milk
3 – tablespoons water 
4 – tablespoons unsweetened baking cocoa
3  1/2 cups confectioners’ sugar
1 – teaspoon vanilla extract

Preheat oven to 350 degrees. Line a 17 x 12 x 1 ½ inch jelly roll pan with foil so that the foil extends about 2 inches over the sides of the pan.

Prepare brownie mixes according to package directions, adding the oil, eggs, and water called for on box. 

Bake the brownies for 24-27 minutes or until done. Cool brownies completely in pan for about 1 hour. 

Using the foil to lift, remove the brownies out of the pan. Using the football shaped cookie cutter, cut out the brownies into football shapes, and set aside. 

To make the frosting, in a medium size sauce pan, bring the butter, milk, water, and unsweetened cocoa to a boil. 

When the mixture comes to a boil, remove pan from heat, and add the vanilla extract and powdered sugar. Mix well using a wire whisk. Let the frosting cool a bit, so it can thicken up. 

If you’re in a pinch for time here’s a tip to quickly cool the frosting. In a large bowl at cold water (I add ice). Place the whole pot of frosting into the water. Using a wire whisk, quickly mix the frosting until it thickens. Remove pot from water and frost the brownies.  

Spoon 1 – tablespoon of warm frosting over each brownie and spread to the edges. Allow the brownies to cool completely before piping on decorator icing to resemble football laces.

Recipe yields: 
12 + brownies depending on size of the cookie cutter

Cooks Note: A fudge brownie mix can be substituted for milk chocolate, and 2 containers of store bought chocolate frosting can be substituted for homemade frosting. You can also omit the frosting and just use the decorator frosting to make the football laces. 

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