First start by preheating the oven to 350F and grease a mini muffin tin then set aside.
In a medium sauce pan, add in the water, butter, granulated sugar, cocoa powder and cook on medium heat for 3-4 minutes.
Take off the heat, and transfer to a heat proof glass bowl. Add in the oil and the vanilla extract and mix. It will be hard to combine the oil with the cocoa powder mixture but don't worry about it. Let the mixture cool down for 5-10 minutes then add in the egg and the egg yolk and whisk until well combined.
Add in the flour, salt, and corn starch and gently fold until the dry mixture disappears. Do not overmix!
Using a small cookie scooper, divide the brownie batter into 24 mini muffin cavities and bake for 15 minutes. You will know that your brownies are ready when a toothpick inserted in the center comes our with moist crumbs. Don't over bake! Let the brownie cool in the pan on a cooling rack for about 20 minutes then remove them from the muffin tin.
Once the brownies are completely cool, melt the white chocolate or candy melts in a microwave safe bowl then transfer the mixture into a plastic bag. Cut a tiny bit of the tip of the bag and carefully pipe football laces on each brownie bites. Let the brownies set then enjoy!
You can store these brownies in an airtight container at room temperature for up to 4 days, in the fridge for up to 7 days. Or you can freeze them in an airtight container for up to 2 months.