Preheat oven to 350°F. Grease a 9x13 (or a divided baking pan) with non-stick or baker’s floured cooking spray.

Mix together melted butter and granulated and brown sugars. Whisk in eggs until well combined. Whisk in cocoa powder, baking powder, salt, and gradually stir in all-purpose flour until combined. Stir in vanilla and chocolate chips, and pour into prepared pan.

Bake for 35-40 minutes (or until a toothpick comes out clean). Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to make your frosting!)

Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.

Divide your frosting in portions – as many colors as you’d like to use – and add your gel colors! I often leave one portion white.

Choose your favorite piping tips – I used the large open star from my large tip set and a smaller open star and oblong teardrop-shaped tip from my smaller set when I piped the frosting onto the brownies – and I usually find it easiest to start with the larger tips and fill in around them with smaller designs. Up to you!

Add sprinkles to your liking! I started with larger ones spaced where I thought they looked best and then added smaller ones in between them.

You could also skip the ‘placement’ and just sprinkle them over the top – either works! Sprinkling may result in less 'polished' looking brownies but it's usually more fun!

Annnd you’re done! High-five yourself –and enjoy!