Easy Football Brownies
Turn a simple boxed mix into football party treats. Bake a pan of brownies, cut into football shapes, and decorate with chocolate frosting and white laces for game day brownie bites everyone will grab.
Servings: 6 brownies
Calories:
Ingredients
- 1 box brownie mix for a 13 x 9 inch pan plus eggs, oil, and water as listed on the box
- 1 tub chocolate frosting
- 1 tub white frosting
- Optional: sprinkles or green tinted frosting for “grass”
Instructions
- Preheat oven to 350°F. Line a 13 x 9 inch pan with parchment and lightly spray.
- Prepare brownie batter as package directs. Bake until a toothpick comes out with a few moist crumbs. Cool in the pan 30 minutes.
- Lift brownies out using the parchment. Grease the inside of a football cookie cutter that is at least 1/2 inch deep. Cut football shapes. Re-press scraps together to cut a few extra if desired. I used a large football cookie cutter, so if you want smaller footballs, you'll get more football desserts. No football cutter on hand: use a round cutter, then pinch two opposite sides to form points. Easy peasy!
- Fill a piping bag with chocolate frosting. Cut a small opening about 1/4 inch wide. Outline each brownie, fill the center, and smooth with a knife or spatula. Add sprinkles if you like.
- Fill a second piping bag with white frosting. Cut a small opening and pipe one line across the center with several short crosswise lines to create laces.
- Optional: pipe green “grass” frosting on the serving tray and set the football brownies on top.
Notes
- No football cutter on hand: use a round cutter, then pinch two opposite sides to form points.
- Make ahead: bake, cool, and cut the day before. Store covered and frost the next day.
- Storage: place brownies in an airtight container at room temperature up to 3 days or refrigerate up to 5 days. Place parchment between layers.
- Freezing: wrap brownies individually and freeze up to 2 months. Thaw at room temperature, then add laces if not yet decorated.
- Flavor ideas: add mini chocolate chips to the batter, swirl in peanut butter before baking, or finish with crushed cookies for a cookies and cream twist.