Ingredients:

  • 225g unsalted butter, melted and hot
  • 300g granulated sugar
  • 95g Dutch-processed cocoa powder
  • 3 large eggs, room temperature
  • 10ml vanilla bean paste
  • 125g all-purpose flour
  • 5g espresso powder
  • 3g sea salt
  • 120g powdered sugar, sifted
  • 22ml whole milk
  • 5ml light corn syrup

Instructions:

  1. Preheat your oven to 175°C. Line a 23cm square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, whisk together the hot melted butter, granulated sugar, and cocoa powder. This process blooms the cocoa to intensify the chocolate flavor.
  3. Add the eggs one at a time, whisking vigorously after each addition until the batter becomes thick and glossy. Stir in the vanilla bean paste.
  4. Gently fold in the flour, espresso powder, and sea salt by hand using a spatula. Mix until just combined to avoid developing gluten, ensuring a fudgy texture.
  5. Pour the batter into the prepared pan and spread evenly. Bake for 25 minutes or until the edges are set and the top is crackly.
  6. Allow the brownies to cool completely in the pan for 1 hour 30 mins until the structure is firm and cold.
  7. Lift the brownie slab out using the parchment sling. Use a football-shaped cookie cutter to cut out football ovals.
  8. In a small bowl, whisk together the powdered sugar, milk, and corn syrup until a stiff, pipeable icing forms. Transfer to a piping bag and draw laces on each football brownie.