Brownie Footballs

You’ll score a touchdown at any party when you make these rich chocolaty brownies in this fun shape! MORE+ LESS-

By Betty Crocker Kitchens

Updated April 24, 2019

Make with

Betty Crocker Frosting

Ingredients

box (16 oz) Betty Crocker™ Supreme original brownie mix

Water, vegetable oil and egg called for on brownie box

Football-shaped cookie cutter, 3 1/2x2 inches

1/2

cup Betty Crocker™ Rich & Creamy chocolate frosting (from 16-oz container)

Betty Crocker™ white decorating icing (from 4.25-oz tube)

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1

Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray.
2

Make brownie batter as directed on box. Spread in pan.
3

Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes.
4

Using foil to lift, remove brownies from pan, and peel foil away. With football-shaped cookie cutter, cut brownies into football shapes. Set aside leftover pieces for snacking. Spread frosting on brownies. For easier cutting, refrigerate 15 minutes to set frosting. Pipe on decorating icing to look like football laces.

No football cookie cutter? Make a paper cutout, and cut the brownies around the shape.
If you’re cutting brownies with a knife, use a plastic knife for the slickest, cleanest cuts that won’t tear the edges.