Football Brownie

Brownie Football

Preheat oven 350*F.

9 or 10 inch tart pan (round) sprayed with cooking spray

Ingredients:

*6 tablespoons Butter

*3 cups Extra Dark Chocolate Baking Chips, like Guittard

*3 Large Eggs

*3/4 cup Sugar

*1/4 cup Brown Sugar

*2 teaspoons Vanilla or Mexican Vanilla

*1/4 teaspoon Baking Powder

*1/4 teaspoon Kosher Salt or Sea Salt

*Container Chocolate Frosting, Betty Crocker etc…, optional used after baking if needed to connect football halves

*Container of Cream Cheese Frosting, like Betty Crocker etc…, Piping on lines on football

Directions:

Melt Butter in a glass bowl in the microwave on low setting, cover with paper towel on the top of the bowl to catch splashes. Then remove bowl from microwave and Chocolate chips, stir until melted. Set aside to cool.

Sift together in a small bowl the flour and baking powder, then whisk in salt.

Beat together the eggs, sugar and vanilla, on medium speed until totally incorporated. Stir in the slightly cooled melted chocolate.

Add the flour mixture into the chocolate mixture and fold in just until combined.

Bake 30 to 40 minutes depending on the size of pan. Careful not to over bake, brownie will be dry. The center should be still soft. Remove from oven and cool.

Allow the brownie to cool completely before cutting. Cut a 2 to 3 inch strip down the center of the brownie. Set aside strip. (Note: We used this brownie strip to make brownie pops, see our Football Brownie Pops.)

Place the two brownie ends together, then add frosting to one-side of the cut brownie half if desired. Press to halves together. Pipe on football laces and lines as desired.

Recipe adapted from Ina Garten Brownie Tart