Ingredients:

  • 115g Unsalted butter, melted and hot
  • 200g Granulated sugar
  • 2 Large eggs, room temperature
  • 5ml Pure vanilla extract
  • 45g Dutch processed cocoa powder, sifted
  • 65g All purpose flour
  • 1.5g Sea salt
  • 85g Semi sweet chocolate chips
  • 60g Powdered sugar
  • 15ml Milk
  • 1.25ml Pure vanilla extract

Instructions:

  1. Preheat your oven to 175°C (350°F). In a large bowl, whisk the 115g of hot, melted butter with the 200g of granulated sugar. Whisk vigorously for 1 minute until the mixture looks glossy. This step is vital for the texture.
  2. Add the 2 room temperature eggs and 5ml of vanilla extract to the butter mixture. Whisk until the batter lightens in color and becomes thick. Note: This ensures the eggs are fully incorporated before the dry ingredients hit.
  3. Sift the 45g of cocoa powder, 65g of flour, and 1.5g of sea salt directly over the wet ingredients. Use a spatula to fold gently until no dry streaks remain. Overmixing here will lead to a tough, cakey brownie.
  4. Gently stir in the 85g of semi sweet chocolate chips. Ensure they are evenly distributed so every bite has a melted surprise.
  5. Grease your mini muffin tin thoroughly. Fill each cavity about 3/4 full. Bake for 18 minutes until the edges are set but the centers still look slightly soft.
  6. Let the brownies cool in the tin for exactly 5 minutes. While still warm and pliable, use a small spoon to gently press the sides of each brownie into an oval football shape.
  7. Transfer the footballs to a wire rack. Allow them to cool completely before decorating, or the icing will slide right off.
  8. Whisk the 60g of powdered sugar, 15ml of milk, and 1.25ml of vanilla until smooth. Pipe one long line down the center of each brownie, then add three small cross hatches for the laces.