Football-Shaped Brownies

I love making these Football-Shaped Brownies because they're fun, cute, and taste amazing. Rich, fudgy brownies get cut into football shapes and decorated with simple white icing laces that make them look like mini footballs. They're perfect for Super Bowl parties, tailgating, or any game day gathering when you want a festive dessert that's easy to make. They stay fresh in an airtight container at room temp for about 3 days or in the freezer for up to 2 months.

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Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Dessert

Cuisine: American

Keyword: Football Shaped Brownies

Servings:

Calories: 68kcal

Author: Mandy Applegate

Equipment

Football cookie cutter

Ingredients

For the brownies:

1 box milk chocolate brownie mix
½ cup vegetable oil or melted butter
3 tablespoons water
3 large eggs

For the icing:

1 cup powdered sugar sifted
1 tablespoon milk plus more as needed

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 9 × 13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, combine the brownie mix, vegetable oil or melted butter, water, and eggs. Stir until smooth and fully blended.
1 box milk chocolate brownie mix, ½ cup vegetable oil or melted butter, 3 tablespoons water, 3 large eggs
Pour the batter evenly into the prepared pan. Bake according to the package directions, or until a toothpick inserted near the center comes out with just a few moist crumbs.
Lift the brownies out of the pan using the parchment paper and allow them to cool completely on a wire rack.
Once cooled, use a football-shaped cookie cutter to cut out brownie shapes. Gather and re-press scraps if needed.
In a small bowl, mix the powdered sugar and milk until smooth and pipeable. Add additional milk a teaspoon at a time if needed.
1 cup powdered sugar, 1 tablespoon milk
Transfer the icing to a piping bag or a small zip-top bag. Pipe icing onto the brownies to create football laces.

Video

Notes

Here's what I've learned from making these football brownies dozens of times.

Use parchment paper overhang: Leave at least 2 inches of parchment hanging over the sides of your pan so you can lift the entire brownie slab out cleanly without crumbling the edges.
Let brownies cool completely: Cutting warm brownies will make them fall apart and create messy, uneven shapes. Give them at least an hour to cool fully before using the cookie cutter.
Re-press the scraps: After cutting out football shapes, gather all the leftover brownie pieces and press them together firmly on your cutting board. You can usually cut 2-3 more footballs from the scraps.
Adjust the icing consistency carefully: Add milk just a teaspoon at a time, as the icing goes from too thick to too runny quickly. You want it to flow smoothly through the piping tip but hold its shape once piped.
Pipe the icing while it's fresh: it sets quickly, so work in small batches if you're decorating a lot of brownies. If the icing starts to thicken in your piping bag, gently knead it to loosen it.
Flash-freeze before stacking: If you're freezing multiple brownies, freeze them on a baking sheet for 1 hour, then transfer them to a container so the icing doesn't smudge and the brownies don't stick together.

Nutrition

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