Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhangs on the sides for easy removal, and lightly grease the paper.

In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.

Add the eggs, one at a time, and whisk until fully incorporated. Stir in the vanilla extract.

In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently until combined. Avoid overmixing.

Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.

Pour the brownie batter into the prepared pan, spreading it out evenly. Smooth the surface with a spatula.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy.

Remove the brownies from the oven and let them cool completely in the pan before lifting them out using the parchment paper overhangs.

Once cooled, cut the brownies into football shapes using a football-shaped cookie cutter or by hand with a knife for a custom shape.

Melt the white chocolate chips with the vegetable oil in a microwave-safe bowl, heating in 15-second increments and stirring until smooth.

Transfer the melted white chocolate to a piping bag or a zip-top bag with a small corner cut off. Pipe football laces onto each brownie to complete the decoration.

Allow the white chocolate decorations to set before serving or storing.