Preheat oven to 350°F degrees. Line a 9x13 inch pan with parchment paper.

Mix the brownie mix, oil, coffee, and the egg until combined. Transfer to the parchment paper and bake for 20 minutes.

Let the brownies fully cool before using the football cookie cutter. If they are hard to handle, put them in the freezer for about 10-15 minutes.

Microwave the heavy cream for 30-45 seconds then add the chocolate chips. Allow the mixture to sit, covered for a few minutes then mix to create a smooth consistency.

Spoon the chocolate mixture on top of the brownies then place back on the parchment paper. Melt the white chocolate chips in the microwave for 30 seconds at a time until melted.

Transfer the white chocolate to a piping bag to make the football design on each brownie. Allow the brownies to sit in the fridge to set before serving.