Ingredients

• 1 package Fudgy Brownie Mix
• 2 Eggs
• ½ cup melted Butter or Oil
• 1 Tbsp Water

• 1 package Brown Sugar Blondie Mix
• 2 Eggs
• ½ cup melted Salted Butter or Oil
• 2 tsp Vanilla Extract or Water

• 1 pack White Cookie Icing (such as Betty Crocker)
• Football-shaped Cookie Cutter (for brownies)
• 2-inch round Cookie Cutter (for blondies)

Instructions

1. Mix and bake the brownies or blondies according to the package instructions.

2. For the easiest removal and cleanest cutouts, lightly grease an 8 x 8-inch pan with nonstick spray and line it with a parchment sling (cut parchment to the width of the pan, but long enough to overhang on both sides). Once baked, the parchment “handles” allow you to lift the cooled slab out in one piece.

3. Once the brownies or blondies are completely cooled, lift from the pan and transfer to a cutting board or flat surface.

4. For best results, use an icing meant for cookies that will harden when it dries. You could also use your favorite royal icing recipe.

1. Use a football-shaped cookie cutter to press out as many shapes as possible from the brownie slab.

2. Using white cookie icing, pipe a small horizontal line directly across the midpoint of each football shape (it shouldn’t reach the pointed ends).

3. Pipe three short perpendicular lines evenly across that center line to create the classic football laces.

1. Use a 2-inch round cookie cutter to cut circles from the blondie slab.

2. Using white cookie icing, pipe a vertical line down the center of each circle.

3. Pipe a horizontal line across the center to form a cross.

4. Add two shallow curved lines, one on each side of the vertical line, to mimic the seams of a basketball.

1. Prepare one brownie mix and one blondie mix according to the package instructions.

2. Lightly grease a 9 x 13-inch pan and line it with a parchment sling. Scoop the brownie and blondie batters into the pan, alternating spoonfuls to create a patchwork pattern. Drag a butter knife gently through the batter to swirl the two together.

3. Bake at 325°F for about 40 minutes, or until the center is set and a toothpick comes out with just a few moist crumbs.

4. Let cool completely. Remove from the pan and use either the football-shaped cutter or the 2-inch round cutter to punch out footballs and basketballs. Decorate them using the football or basketball piping instructions above.