Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Stir in peanut butter chips. Spread in pan. Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes. Using foil to lift, remove brownies from pan, and peel foil away. With football-shaped cookie cutter, cut brownies into football shapes. Set aside leftover pieces for snacking. In small bowl, stir frosting and peanut butter until combined. Spread frosting on tops of brownies. Pipe on decorating icing to look like football laces. Store in airtight container at room temperature.
- 15 g Total Fat
- 51 g Total Carbohydrate
- 3 g Protein
Shop Ingredients
Nutritional Information
- 15 g Total Fat
- 51 g Total Carbohydrate
- 3 g Protein
Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Stir in peanut butter chips. Spread in pan. Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes. Using foil to lift, remove brownies from pan, and peel foil away. With football-shaped cookie cutter, cut brownies into football shapes. Set aside leftover pieces for snacking. In small bowl, stir frosting and peanut butter until combined. Spread frosting on tops of brownies. Pipe on decorating icing to look like football laces. Store in airtight container at room temperature.