Ingredients:

  • 1 cup (225g) unsalted European-style butter
  • 0.75 cup (75g) Dutch-process cocoa powder
  • 1.5 cups (300g) granulated sugar
  • 0.5 cup (100g) light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 2 tsp vanilla bean paste
  • 1 cup (125g) all-purpose flour
  • 1 tsp espresso powder
  • 0.5 tsp sea salt
  • 0.5 cup (60g) dark chocolate chunks
  • 1 cup (120g) powdered sugar, sifted
  • 1.5 tbsp heavy cream
  • 1 pinch salt

Instructions:

  1. Melt the butter. In a medium saucepan over low heat, melt the 225g of butter until it's just bubbling.
  2. Bloom the cocoa. Stir in the 75g of Dutch process cocoa and 1 tsp espresso powder. Whisk until the mixture is glossy and smooth.
  3. Whip the eggs. In a separate large bowl, beat the 3 eggs, 1 egg yolk, 300g granulated sugar, and 100g brown sugar. Beat for 3-5 mins until the mixture is pale and tripled in volume.
  4. Combine the bases. Gently pour the warm butter cocoa mixture into the egg mixture. Fold carefully to keep the air you just whipped in.
  5. Add dry ingredients. Sift in the 125g flour and 0.5 tsp sea salt. Fold until just a few streaks of flour remain.
  6. Fold in chunks. Toss in the 60g of dark chocolate chunks. Give it one final stir to distribute them evenly.
  7. Bake the tray. Pour into a parchment lined 20x30cm pan. Bake at 175°C for 35 mins until the top is set and crackly.
  8. Cool completely. Leave the brownies in the pan for at least 2 hours. Resistance is hard, but necessary for clean cuts.
  9. Shape the footballs. Lift the brownie slab out by the parchment. Cut into 20 ovals using a cutter or knife.
  10. Pipe the laces. Mix 120g powdered sugar, 1.5 tbsp heavy cream, and a pinch of salt. Pipe one long line down the center and three small cross hatches for the laces.