1. Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper or grease it well.

2. In a large bowl, whisk the melted butter and granulated sugar until combined.

3. Add the eggs and vanilla extract, then whisk until the mixture looks smooth and glossy.

4. Stir in the cocoa powder, flour, and salt just until no dry streaks remain.

5. Fold in the chocolate chips.

6. Spread the batter evenly into the prepared pan.

7. Bake for 22 to 28 minutes, until the center is set and a toothpick comes out with moist crumbs.

8. Let the brownies cool completely in the pan.

9. Lift the brownies out and cut them into football shapes using a cutter or a small knife.

10. In a small bowl, mix the powdered sugar with 2 to 3 tablespoons milk until thick and pipeable.

11. Spoon the icing into a piping bag or zip-top bag with a tiny corner snipped off.

12. Pipe two short vertical lines near the ends of each brownie, then add the center lace and small cross lines.

13. Let the icing set before serving.