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Ingredients
  • ¾ cup (12 tablespoons) Unsalted butter
  • 2 ½ cups Bittersweet chocolate chips (60% cacao)
  • 5 large Eggs, at room temperature
  • 2 cups C&H Light Brown Sugar
  • 1 ½ teaspoons Pure vanilla extract
  • ½ teaspoon Salt 
  • 1 cup All-purpose flour, sifted
  • ½ cup White chocolate chips
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Instructions
Prep Time: 20 minutes / Bake Time: 20 minutes / Yields: 12 brownies
Step 1

Preheat oven to 350°F. Butter and line with parchment paper a 9x13-inch baking pan.

Step 2

In a small saucepan, melt the butter over low heat. Remove from heat and add the bittersweet chocolate chips. Stir until all chocolate is melted and smooth. Set aside to cool down.

Step 3

In the bowl of a stand mixer, using the whisk attachment, beat at high-speed the eggs, sugar, vanilla, and salt. Beat for 5 to 6 minutes until the mixture thickens and becomes pale in color. Remove bowl from mixer. Add chocolate mixture in 3 stages and fold into the egg mixture. Fold flour gently until well incorporated with egg-chocolate mixture. 

Step 4

Pour batter into the prepared pan. Place in the oven and bake for 20-22 minutes. Do not overbake. Remove from oven and cool completely. Remove brownie from the pan and cut into football shapes using a cookie cutter shaped like a football.

Step 5

Melt the white chocolate and add to a piping bag. Cut off a small tip of the pipping bag and decorate the brownies resembling a football. Allow the chocolate to set completely.

Additional Tips

Leftover brownies can be cut up into small bite sizes and served on the side.

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