Fudgy Football Brownie in 45 Minutes

Instructions:

1. Preheat your oven to 350°F and line your baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Gently melt 150 g dark chocolate over a double boiler until it flows like liquid silk. Note: Avoid direct heat to prevent scorching the cacao.
3. In a large bowl, combine 150 g coconut sugar, 120 g unsweetened applesauce, and 5 ml vanilla bean paste until smooth.
4. Beat in the 2 large eggs one at a time. Stop when the mixture looks glossy.
5. Sift together 100 g almond flour, 40 g cocoa powder, and 2 g sea salt. Fold these into the wet ingredients using a spatula.
6. Stir in the 100 g dark chocolate chips. Bake for 25 minutes until the center is set but still slightly soft to the touch.
7. Let the brownies cool in the pan for 15 minutes, then move to the fridge for at least 1 hour. This is crucial for clean cuts.
8. Use a cutter or knife to create 12 football shapes from the cooled slab.
9. Melt the remaining chocolate chips (if any) or use the Greek yogurt mixture. Smooth a thin layer over each football.
10. Melt 30 g white chocolate and pipe the laces across the center of each brownie. Let them set until the white chocolate is firm.