Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan with nonstick cooking spray. This helps the brownies release easily once baked.

In a large saucepan, melt the unsalted butter along with the semisweet chocolate morsels over low heat, stirring constantly. Be careful not to burn the chocolate. Once melted and smooth, remove it from the heat and let it cool slightly.

In a mixing bowl, whisk together the granulated cane sugar, eggs, and vanilla extract. It’s important to mix until the mixture looks slightly pale. This helps to incorporate air and improve the texture.

Gradually add the chocolate and butter mixture to the egg mixture. Stir gently until combined. You want to ensure that everything is combined without overmixing.

Sift in the all-purpose flour, cocoa powder, and sea salt. Gently fold everything together until just combined. A few lumps are perfectly fine; you don’t want to overwork the batter.

Pour the brownie batter into your prepared pan. Spread it evenly with a spatula and pop it into the oven. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.

Once cooled, prepare your green frosting. Mix the frosting with peppermint extract for that holiday flavor. Spread it generously over the brownies.

Using a tree-shaped cookie cutter, cut the brownies into festive tree shapes. Decorate each brownie with star-shaped sprinkles, crushed candy canes, and rainbow sprinkles. Feel free to get creative!