Instructions

1. Preheat oven to 350 F.
2. Line 9-by-13-inch baking pan with parchment paper, securing with metal paper clips at corners; set aside.
3. Combine melted butter, oil and sugar in medium bowl. Whisk well for about 1 minute. 
4. Add eggs and vanilla; beat until light in color (another minute or two).
5. Sift in flour, cocoa powder, chai tea mix and salt. 
6. Using wooden spoon or spatula, gently fold dry ingredients into wet ingredients until just combined.
7. Pour batter into prepared pan, smoothing top out evenly. If adding optional chocolate chips, sprinkle on top. 
8. Bake for 20-25 minutes, or until center no longer jiggles. Toothpick should come out dirty for fudge-textured brownies.
9. Immediately place in ice bath or freezer to chill. 
10. While brownies are cooling down, place 1 cup butter for frosting in large mixing bowl or stand mixer. Cream butter. 
11. Sift nutmeg and 2½ cups powdered sugar slowly as you continue to whisk together. Add eggnog, and continue to whisk until smooth and well combined. 
12. Separate ¼ cup frosting into small bowls for each color you want to decorate with.
13. Cut with cookie cutters, arranging first to minimize scraps.
14. Frost and decorate.