Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.1 cup (2 sticks) unsalted butter, melted, 2 cups granulated sugar
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.4 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed.1 cup all-purpose flour, 1 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing can lead to tough brownies.
- Gently fold in the 1 cup of semi-sweet chocolate chips. Reserve a few for scattering on top if desired.1 cup semi-sweet chocolate chips
- Pour the batter evenly into the prepared baking pan and spread it out with a spatula to create a smooth, even surface.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. For fudgier brownies, err on the shorter baking time.
- Let the brownies cool completely in the pan on a wire rack. This is crucial for achieving that signature fudgy texture. Rushing this step can make them fall apart.
- Once completely cooled, frost the brownies with your favorite chocolate frosting. You can create the traditional football laces with white icing or simply use football-shaped sprinkles for a festive touch. Cut into squares or rectangles and enjoy the game!Football-shaped sprinkles
Notes
To store, keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, let sit at room temperature for 30 minutes or warm gently in the microwave for 10-15 second intervals. For freezing, wrap tightly and store in a freezer-safe bag for up to 2-3 months. Thaw overnight in the refrigerator or at room temperature. Reheat gently in a low-temperature oven (around 300°F or 150°C) until warmed through.
