Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper, making sure to leave some overhang so you can lift the brownies out easily later.

In a large bowl, combine the brownie mix, vegetable oil, hot coffee, and egg. Stir until everything is well blended and smooth. Be sure not to overmix - just enough so you don’t see dry streaks.

Pour the batter into the prepared pan and spread it evenly. Bake for about 20 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs. Allow the brownies to cool completely in the pan.

Once cooled, lift the brownies out of the pan using the parchment. Use a football-shaped cookie cutter to cut out brownies. If the brownies seem too soft or crumbly, place the sheet of brownies in the freezer for 10–15 minutes before cutting.

In a microwave-safe bowl, heat the heavy cream for about 30–45 seconds until warm but not boiling. Pour the cream over the chocolate chips and cover the bowl. Let it sit for a few minutes, then stir until smooth and glossy.

Spoon or spread the ganache over each brownie and place them back on the parchment paper.

Melt the white chocolate chips in 30-second intervals in the microwave, stirring between each. Transfer the melted white chocolate to a piping bag (or a small zip-top bag with the corner snipped off) and pipe football laces onto each brownie.

Place the decorated brownies in the fridge until the ganache and chocolate details are set. Once firm, arrange them on a platter and serve.