Preheat your oven to 350 degrees F. Line a baking pan (about 9x13 inches) with parchment paper.

In a large bowl, prepare the brownie mix according to package directions, adding the 1/4 teaspoon of salt for enhanced flavor. Stir until well combined.

Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 20-23 minutes until a toothpick comes out with just a few moist crumbs. For perfect fudgy texture, slightly underbake.

Let the brownies cool in the pan for about 30 minutes, then carefully lift them out using the parchment paper.

Cut the brownies into football shapes using a cookie cutter.

Heat the cream in a saucepan until steaming. Remove from heat and pour it over the chocolate chips in a bowl. Let it sit for a minute, then stir until smooth. Mix in the Irish cream.

Dip each football brownie into the chocolate coating, ensuring they’re fully covered. Place them on a cooling rack to let excess chocolate drip off.

In a separate bowl, combine the powdered sugar and milk, mixing until you have a smooth, pipeable consistency.

Use a piping bag to add icing laces on each brownie. Chill in the fridge for about 5 minutes to set the icing.

Enjoy your fabulous Football Brownies, watching them disappear!