Place butter in a microwave safe dish and heat until melted, approximately 30 seconds to 1 minute.
In a medium bowl, beat eggs. Mix in chocolate milk, then blend in dry ingredients slowly. Add melted butter and mix just until incorporated.
Grease an 8-inch square baking pan with butter.
Pour in batter, spreading evenly. Bake for 20-22 minutes or until toothpick inserted in middle comes out cleanly. Let cool for about 5 minutes.
Using a football shaped cookie cutter, cut out brownies then place on a wire rack to cool completely.
Melt butter in a small saucepan over medium heat. Add remaining ingredients, then stir until smooth. If icing appears too thick, stir in a little more chocolate milk to achieve glaze consistency. Remove from heat. (Glaze will thicken slightly as it cools.)
Pour glaze over brownies, then let cool completely.
Decorate with ready-made, white icing using a pointed decorator tip to create football stitching.