Ingredients:

  • 3/4 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 3/4 cup Dutch-processed dark cocoa powder
  • 1 tsp espresso powder
  • 1 tbsp pure vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup all-purpose flour
  • 1/2 tsp sea salt
  • 1 cup powdered sugar, sifted
  • 2 tbsp milk or heavy cream
  • 1 tsp light corn syrup

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch metal baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large heat-proof bowl, whisk the hot melted butter with the dark cocoa powder and espresso powder to bloom the cocoa and release its flavor.
  3. In a separate bowl, beat the eggs and granulated sugar together on high speed for 2 minutes until the mixture is glossy and smooth.
  4. Gently fold the cocoa-butter mixture and vanilla into the egg foam. Sift in the flour and sea salt, folding just until no white streaks remain.
  5. Pour the batter into the prepared pan. Bake for 25 minutes. Pull the brownies from the oven when a toothpick comes out with a few moist crumbs.
  6. Allow brownies to cool completely in the pan. Use the parchment paper to lift the slab out. Use a cookie cutter to cut out football shapes.
  7. Whisk powdered sugar, milk, and corn syrup until smooth. Transfer to a piping bag with a small round tip and pipe laces onto each brownie.