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Fudgy Football Brownies

Fudgy Football Brownies
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There are few brownies that can be cut into a football shape without crumbling, but these festive fudgy brownies make it easy!

WHAT YOU NEED

Brownies

1 cup butter
6 ounces unsweetened chocolate, coarsely chopped
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1 cup miniature semisweet chocolate pieces
Creamy Vanilla Frosting or 1 cup canned vanilla frosting

Creamy Vanilla Frosting

1/3 cup shortening
1 teaspoon vanilla
1 1/2 cups powdered sugar
2 teaspoons milk
Additional milk, if needed

DIRECTIONS

Brownies

  1. In a medium saucepan combine butter and unsweetened chocolate. Cook and stir over low heat until melted; cool slightly. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
  2. Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in semisweet chocolate pieces. Pour batter into the prepared baking pan, spreading evenly.
  3. Bake for 18 minutes. Cool in pan on a wire rack. Using the edges of the foil, lift brownies out of pan. Using a 3- to 4-inch football-shape or other cookie cutter, cut out brownies. (Or cut brownies into rectangles.)
  4. Spoon Creamy Vanilla Frosting (directions below) into a decorating bag fitted with a small round tip. Pipe frosting onto brownies to decorate. Let stand until frosting is set.
  5. In a storage container layer brownies between sheets of waxed paper. Cover tightly and let stand at room temperature overnight.*
  6. Tote brownies in container at room temperature.

*For longer storage, store at room temperature for up to 3 days or freeze for up to 3 months.

Creamy Vanilla Frosting

  1. In a large bowl combine shortening and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Gradually beat in 3/4 cup powdered sugar. Beat in 2 teaspoons milk. Gradually beat in 3/4 cup additional powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to make a frosting of piping consistency.

Yields: 9 or 10 football brownies or 48 brownie rectangles

This recipe originally appeared on bhg.com.

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