Prep the pan: Heat the oven to 350°F (or per box directions). Line a 9x13-inch pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.

Make the batter: If using a box mix, prepare as directed. For homemade, whisk melted butter, oil, sugar, and brown sugar until glossy. Add eggs, yolk, and vanilla; whisk until thick and slightly lighter. Sift in flour, cocoa, and salt. Fold gently until just combined, then fold in chocolate chips if using.

Bake: Spread batter evenly in the pan. Bake 22–28 minutes for box mix or 20–25 minutes for homemade, until the edges are set and a toothpick comes out with a few moist crumbs. Do not overbake—fudgy is the goal.

Cool completely: Let the pan cool on a rack. For the cleanest cuts, chill the cooled brownies in the fridge for 45–60 minutes before slicing.

Cut into football shapes: Lift the brownie slab out. Use an oval cookie cutter, or cut rectangles and round the ends with a knife. If short on time, keep square or rectangle pieces and decorate like footballs anyway.

Frost the base: Spread a thin, even layer of chocolate frosting over each piece. A small offset spatula makes this easy. Chill 10 minutes to set the frosting slightly.

Pipe the laces: Fill a piping bag (or zip-top bag) with white frosting. Pipe one short horizontal line at each tip of the football, then a longer vertical line down the center. Add 3–4 short cross lines to mimic laces.

Finishing touches: Clean up edges, add mini chips or sprinkles if you like, and arrange on a platter. Keep chilled until serving if your kitchen is warm.