Double Chocolate Brownie Footballs
- 1 pkg (10.25 oz or 300 g) fudge brownie mix
- 1/2 cup (125 mL) semi-sweet chocolate morsels, melted
- 1/2 cup (125 mL) flour
- 2 eggs
- 1/2 cup (125 mL) canola oil
- 1/4 cup (50 mL) water
- nonstick cooking spray with flour
- decorating cookie icing
To make brownies, combine 1 pkg (10.25 oz) fudge brownie mix, ½ cup semi-sweet chocolate morsels, melted, ½ cup flour, 2 eggs, ½ cup canola oil and ¼ cup water in Classic Batter Bowl. Bake in Brownie Pan coated with nonstick cooking spray with flour in 325F° oven for 15-17 minutes or until brownies are done. Invert wax-lined cooling rack over pan; flip over to release brownies. Cool completely. On a Large Grooved Cutting Board cut the two opposite corners off each brownie to make footballs. Dip them in melted chocolate, place in the freezer for five minutes or until set. Draw laces on each brownie with decorating cookie icing.
- 12 servings
Freeze leftover brownie bits as mix-ins for ice cream.