flour, baking soda, cocoa powder, unsalted butter, sugar, kosher salt, vanilla extract, eggs, semi sweet mini chocolate chips, vanilla decorating icing
I came up with this recipe during hurricane Jonas in preparation for the Big Game a few years back. I wanted sweet but not too sweet, because salty always seems to win the day on Sunday.
You can always form your dough into round balls or make them in a brownie pan for proper square or rectangular brownies. But for the Big Game it’s kind of fun to shape them like little footballs. Always remember, laces out.
2 ¼ cups all-purpose flour
½ teaspoon baking soda
¾ cup unsweetened cocoa powder
1 cup (2 sticks) unsalted butter, room temperature
1 ¼ cups sugar*
2–3 teaspoons kosher salt, to taste
2 teaspoons pure vanilla extract
2 large eggs
1–2 cups semi-sweet mini chocolate chips
1 tube white decorating icing (optional)
Preheat oven to 350 degrees F.
In a small bowl, whisk together the flour, cocoa powder, and baking soda. Set aside.
In the bowl of an electric mixer (preferably fitted with the paddle attachment), combine the butter with the sugar. Beat on medium speed until fluffy.
Reduce speed to low and add in the salt, vanilla, and eggs. Beat on low until well mixed.
Stir in the chocolate chips and flour mixture.
Line a baking sheet with parchment paper.
Shape the dough in your hands like little footballs. Place dough (foot)balls on the parchment paper a few inches apart.
Bake for 10 minutes.
Remove from oven and let cool for 2 minutes on the baking sheet before moving to a wire rack.
Let cool. Serve at room temperature or slightly warm!
Optional: Using a fine-tipped tube of white icing, pipe little laces onto each brownie football.
We prefer using Dememara (light brown) cane sugar in this recipe because it makes the brownies moister and richer than regular white sugar.