Preheat your oven to 350°F (175°C) and line a 9x13-inch pan with parchment paper. Melt ½ cup unsalted butter in a saucepan until smooth. Remove from heat and whisk in 1 cup of granulated sugar, then add in 2 large eggs and 1 teaspoon of vanilla extract until smooth.

In a separate bowl, sift together ½ cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking powder, and a pinch of salt. Fold the dry mixture into the wet ingredients and optionally fold in ½ cup of semi-sweet chocolate chips.

Pour the brownie batter into the prepared pan and bake for 30–35 minutes, until edges are set and a toothpick comes out with a few moist crumbs. Allow to cool completely in the pan.

Lift the brownie slab from the pan and cut into squares. Melt red, green, and white candy melts in separate bowls and drizzle over the brownies.

Add mini candy bows or sprinkles on top and let set at room temperature or in the fridge for 10-15 minutes.