Preheat oven to 350F degrees.

Line an 8x8 baking pan with parchment paper or foil, leaving an overhang on opposite sides. Lightly grease with cooking spray. Set aside.

In a microwave safe bowl, combine butter, sugar, unsweetened cocoa powder, and kosher salt. Microwave for one minute and then stir mixture. Microwave for 30 second intervals until butter is melted and mixture is smooth. Set aside to cool slightly. You want it warm not hot.

In a large bowl using an electric mixer, add vanilla extract to the slightly cooled chocolate mixture; stir on low speed just until combined.

Add eggs one at a time, mixing on medium speed after each egg until well combined. The mixture should look thick, shiny, and well blended.

Add flour and baking powder; mix on medium speed until you can no longer see the dry ingredients. Once batter forms, spread evenly in prepared baking pan.

Bake for 25-30 minutes. Insert a toothpick into the center of the brownies; if it comes out slightly moist with batter it is done. Cool completely in pan on wire rack.

Once brownies are completely cooled, lift up the ends of the parchment paper or foil liner, and transfer to a cutting board. Using your football cookie cutter, cut brownie into football shapes.

Once you have your Football Brownies, using American Buttercream and a #2 decorating tip, pipe white stitching onto Football Brownies. Eat & Enjoy!