The Best Fudgy Football Brownie Recipe for Game Day: Feeds a Crowd

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9x9-inch metal baking pan with parchment paper, leaving an overhang on the sides.
2. Remove from heat and stir in the 170g of chopped bittersweet chocolate until completely smooth and glossy.
3. In a stand mixer, beat the 3 eggs with 300g granulated sugar and 100g brown sugar for 5 minutes until the mixture is pale and thick.
4. Slowly stream the warm chocolate butter mixture into the egg mixture while whisking on low.
5. Stir in the 1 tablespoon of vanilla bean paste and 0.75 tsp sea salt until fully incorporated.
6. Sift the 125g flour and 50g cocoa powder over the wet mix, then fold gently with a spatula until no streaks of white remain.
7. Pour into your lined pan and bake at 350°F (175°C) for 30 minutes until the edges are set and the top is shiny.
8. Let the brownies cool in the pan for 1 hour, then refrigerate for another hour until firm to the touch.
9. Lift the brownies out and use a football shaped cutter or a knife to carve 16 ovals.
10. Melt the 113g of white chocolate and pipe a long line down the center of each, with three or four short cross stitches.