Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan or line it with parchment paper, leaving an overhang to easily lift the brownies out later.
- In a medium microwave-safe bowl, melt the 1/2 cup of unsalted butter. You can also do this in a small saucepan over low heat.1/2 cup unsalted butter, melted
- To the melted butter, add the 1 cup of granulated sugar and whisk until well combined.1/2 cup unsalted butter, melted, 1 cup granulated sugar
- Beat in the 2 large eggs one at a time, mixing well after each addition. Stir in the 1 teaspoon of vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the 1/3 cup of unsweetened cocoa powder, 1/2 cup of all-purpose flour, 1/4 teaspoon of salt, and 1/4 teaspoon of baking powder.1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon baking powder
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- If using, gently fold in the 4 ounces of chopped bittersweet or semi-sweet chocolate for an extra decadent brownie.4 ounces bittersweet or semi-sweet chocolate, chopped
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
- Let the brownies cool completely in the pan on a wire rack. This is crucial for clean cuts and easy decorating.
- Once cooled, cut the brownies into squares. If you want a "grass" effect, you can mix green food coloring into a portion of white frosting or use green sprinkles around the edges. For the football laces, transfer white frosting or melted white chocolate into a piping bag with a small round tip (or use a Ziploc bag with a tiny corner snipped off) and pipe laces onto each brownie.white frosting or melted white chocolate, green food coloring
Notes
Store in an airtight container at room temperature for up to 3-4 days. Refrigerate for up to a week. Freeze for up to 2-3 months. Reheat briefly in the microwave for a warm treat.
