Christmas Brownies

Preheat the oven to 325°F. Line a 15x10x1-inch baking pan with foil. Grease the foil with cooking spray.
Add the semisweet chocolate and butter to a medium saucepan set over low heat. Cook, stirring occasionally, until melted. Stir in the vanilla extract then add the mixture to the bowl of a stand mixer.
Add the white sugar and brown sugar and beat for 2 minutes. Add the eggs, one at a time, beating between each addition. Beat in the sour cream.
In a large bowl, whisk together the flour, cocoa powder, baking powder and salt. Add the dry mixture to the wet mixture and beat just until combined.
Stir in the chocolate chips then transfer the batter to the prepared baking pan, spreading it into an even layer.
Bake the brownies until they are cooked through, 30 to 35 minutes.
Remove the brownies from the oven and let them cool completely in the pan.
Once the brownies have cooled completely, place a cutting board on top of them then invert the baking pan. (Alternately, you can cut the brownies directly in the pan.)
Slice the brownies in half lengthwise to form two long rectangles. Slice each rectangle into wedges to form “trees.”
Line a baking sheet with parchment paper. Transfer the brownies to the baking sheet.

Melt the chocolate chips in a microwave-safe bowl on 30-second increments, stirring between each increment until smooth.
Drizzle the melted chocolate on the brownies, then immediately top them with sprinkles. (Alternately, transfer the melted chocolate to a piping bag, snip off the tip and pipe the chocolate atop the brownies.) Serve immediately or store, covered, at room temperature.
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