6 ounces semi-sweet chocolate chips (or baking bar finely chopped)
4 tablespoons unsalted butter
8 ounces cream cheese (room temperature)
1 ¾ cups powdered sugar
2 teaspoons vanilla extract
8 ounces frozen whipped topping (thawed)
8 ounces whipped topping (thawed, for top layer)
Chocolate bar shavings (semi-sweet or dark, for garnish)
Instructions
Spray a 9×9 baking pan with non-stick spray and line with parchment paper for easy removal.
Prepare brownie mix according to box instructions with eggs, water, and oil. Pour into prepared pan and bake according to box directions until toothpick comes out clean. Cool completely.
Melt 6 ounces chocolate and 4 tablespoons butter in microwave in 30-second increments, stirring between each. Let cool completely.
Beat 8 ounces room temperature cream cheese on medium speed for 1-2 minutes until light and fluffy.
Add 1 ¾ cups powdered sugar gradually, beating on low until smooth with no lumps.
Add 2 teaspoons vanilla and the cooled chocolate. Beat until incorporated and fluffy.
Fold in 8 ounces thawed whipped topping with a spatula until no white streaks remain.
Spread French silk mixture evenly over cooled brownies. Top with remaining 8 ounces whipped topping.
Chill 1-2 hours until set. Top with chocolate shavings before serving.
Notes
Ensure all ingredients, especially cream cheese and whipped topping, are at room temperature for better mixing.
Use a sharp knife to cut the brownies for clean edges.
For added flavor, mix in a teaspoon of instant coffee with the chocolate layer.