I came up with this recipe during hurricane Jonas in preparation for Super Bowl 50. I wanted sweet but not too sweet, because salty always seems to win the day on Super Bowl Sunday.
You can always form your dough into round balls or make them in a brownie pan for proper square or rectangular brownies. But for the big game it’s kind of fun to shape them like little footballs. Always remember, laces out.
2 ¼ cups all-purpose flour
½ teaspoon baking soda
¾ cups unsweetened cocoa
1 cup (2 sticks) unsalted butter, room temperature
1 ¼ cups sugar (or more to taste)*
2 – 3 teaspoons kosher salt, to taste
2 teaspoons pure vanilla extract
2 large eggs
1 – 2 cups semisweet mini chocolate chips
**I prefer using Dememara (light brown) cane sugar in this recipes because it makes the brownies moister and richer than regular white sugar.
Preheat oven to 350 degrees F.
In a small bowl, whisk together the flour, cocoa and baking soda. Set aside.
In the bowl of an electric mixer (preferably fitted with the paddle attachment) combine the butter with the sugar.
Beat on medium speed until fluffy.
Then reduce speed to low and add in the salt, vanilla and eggs.
Beat on low until well mixed.
Stir in the chocolate chips and flour mixture.
Line a baking sheet with parchment paper.
Shape the dough in your hands like little footballs.
Place dough (foot)balls on the parchment paper a couple inches apart.
Bake for 10 minutes.
Remove from oven and let cool for 2 minutes on the baking sheet before moving the cookies to a wire rack.
Let cool (or nearly cool). Serve at room temperature or slightly warm!
Optional: using fine-tipped white icing, you can pipe onto each brownie football little laces!