Heat oven to 350°F/180°C. Grease jelly roll pan. Set aside. Prepare brownies according to package directions. Spread evenly in prepared jelly roll pan. Bake for 10 to 17mins, or until set and dry on top. Let cool for 2hours.

In large mixing bowl, microwave butter at 30% (medium low) for 45 seconds to 1 minute or until softened, Beat butter at medium speed of electric mixer until creamed.

Add powdered sugar and cocoa alternately with half and half while beating at medium speed of electric mixer until of desired consistency. Blend in vanilla. Spread top of brownies with frosting. Using sharp knife, cut brownies diagonally every (4cm) in diamond pattern. Melt candy coating.

Place candy coating in small mixing bowl. Microwave at 50% (medium) for 3 to 4mins, or until coating can be stirred smooth. Spoon into 1quart (1 L) sealable freezer bag.

Squeeze coating to one corner of bag. Seal bag. Using scissors, snip corner of bag slightly to form writing tip. Pipe football laces on each brownies.