Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.

In a bowl, mix together the brownie mix, oil, hot coffee, and egg until combined. Pour the batter into the prepared pan and bake for 20 minutes.

Let the brownies cool completely. Use the parchment paper to remove them from the pan. Use a football-shaped cookie cutter to cut them out. (Tip: If the brownies are crumbly, pop the pan in the freezer for 10–15 minutes before cutting.) Try to cut the brownies as close together as possible to avoid waste. Save the in-between pieces to snack on yourself :)

Microwave the heavy cream for 30–45 seconds. Pour over the chocolate chips, cover, and let sit for a few minutes. Stir until smooth.

Spoon the chocolate ganache over each football-shaped brownie. Place them back on the parchment paper and into the refrigerator to set before piping the laces. If you want to be able to stack the brownies for serving or transporting, you can skip this step and pipe the laces directly onto the brownies.

Melt the white chocolate chips in the microwave in 30-second increments until smooth. Transfer to a piping bag and pipe the football laces on top of each brownie.

Refrigerate the brownies until the ganache and white chocolate set, then serve and enjoy!