These fudgy brownies can be cut into a football shape without crumbling, which makes them perfect to bring along to a tailgate party or any other football gathering. Plan to bake and decorate the brownies the day before you serve them to give them time to settle. For perfectly shaped brownies, purchase a football-shaped cookie cutter.
Brownie Scraps
Cutting the brownies leaves you with quite a few brownie scraps, which make a delightful layered treat. Coarsely crumble scraps and layer about one-third of the scraps in a 1-quart wide-mouth canning jar. Pipe additional frosting over the brownie layer. Repeat layering two more times. If desired, top the last layer of frosting with chocolate-flavored sprinkles. Seal the jar and let stand at room temperature overnight. You can even bring this along to tailgate day and serve at room temperature. Don't forget spoons to scoop out servings.
Ingredients
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1 cup butter
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6 ounce unsweetened chocolate, coarsely chopped
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2 cup sugar
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4 eggs
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2 teaspoon vanilla
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1 ⅓ cup all-purpose flour
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½ teaspoon baking soda
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1 cup miniature semisweet chocolate pieces
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Creamy Vanilla Frosting or 1 cup canned vanilla frosting
Creamy Vanilla Frosting
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⅓ cup shortening
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1 teaspoon vanilla
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1 ½ cup powdered sugar
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2 teaspoon milk
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Milk
Directions
The day before:
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Melt the Chocolate
In a medium saucepan combine butter and unsweetened chocolate. Cook and stir over low heat until melted; cool slightly. Preheat oven to 350°F. Line a 15x10x1-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
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Mix the Batter
Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in semisweet chocolate pieces. Pour batter into the prepared baking pan, spreading evenly.
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Bake the Brownies
Bake for 18 minutes. Cool in pan on a wire rack. Using the edges of the foil, lift brownies out of pan. Using a 3- to 4-inch football-shape or other cookie cutter, cut out brownies. (Or cut brownies into rectangles.)
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Decorate With Frosting
Spoon Creamy Vanilla Frosting into a decorating bag fitted with a small round tip. Pipe frosting onto brownies to decorate. Let stand until frosting is set.
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Store in an Airtight Container
In a storage container layer brownies between sheets of waxed paper. Cover tightly and let stand at room temperature overnight.*
Tailgate day:
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Bring Along to Serve
Tote brownies in container at room temperature.
Creamy Vanilla Frosting
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Make the Frosting
In a large bowl combine shortening and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Gradually beat in 3/4 cup powdered sugar. Beat in 2 teaspoons milk. Gradually beat in 3/4 cup additional powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to make a frosting of piping consistency.
For longer storage, store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts (per serving)
| 628 | Calories |
| 35g | Fat |
| 77g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 1 | |
| Calories 628 | |
| % Daily Value * | |
| Total Fat 35g | 45% |
| Saturated Fat 20g | 100% |
| Cholesterol 111mg | 37% |
| Sodium 189mg | 8% |
| Total Carbohydrate 77g | 28% |
| Total Sugars 59g | |
| Protein 7g | 14% |
| Calcium 30.3mg | 2% |
| Iron 4mg | 22% |
| Potassium 163mg | 3% |
| Fatty acids, total trans 1g | |
| Folate, total 36.3mcg | |
| Vitamin B-12 0.2mcg | |
| Vitamin B-6 0mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
