Preheat oven to the temperature listed on the back of the box.

In a medium bowl, make the brownies according to the boxed instructions. Mix together the wet ingredients and then add in the dry ingredients. Be careful not to overmix the brownie mix as this can cause the brownies to have a dry final product.

Prepare pan by spraying with cooking spray and lining with parchment paper. Line the baking dish with parchment paper, leaving extra parchment paper to act as "handles". Pour brownie batter into the prepared pan and bake according to the boxed instructions.

Allow to cool to room temperature.

Using the parchment paper handles, gently pull the cooled brownies out of the pan. Note: You may need to gently run a knife or spatula along any portion of the brownies touching the baking dish.

Use the football shaped cookie cutter to cut brownies into football shapes.

Using the double boiler method, place a small bowl that is heat safe over a small pot with a little bit of water in the bottom.

Add the chocolate chips and coconut cream to the small bowl. Over low heat, gently warm the chocolate chips and stir constantly until the chocolate is silky and smooth. At the very end, add vanilla extract, espresso powder (if using) and a pinch of salt to the melted dark chocolate. Alternatively, microwave in 30 second increments, stirring between each increment.

Carefully dip each of the brownies into the chocolate mixture. Allow the ganache to set.

Using the same double boiler or microwave method as for the chocolate ganache, melt the white chocolate chips and coconut oil until smooth and silky.

Allow to cool slighty.

Transfer to a piping bag, and then add the football laces to the tops of the brownies.