Bake the Brownies

Preheat your oven to 350°F (175°C).

Lightly grease an 11×7-inch (2-quart) glass baking dish with non-stick spray.

In a medium bowl, combine the brownie mix, egg, melted butter, and milk. Mix until smooth and no lumps remain.

Spread the batter evenly into the prepared baking dish.

Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and allow the brownies to cool completely to room temperature.

Prepare the French Silk Layer

In a large bowl, beat together the cream cheese and vanilla extract using a hand or stand mixer until smooth and creamy.

Gradually add in the powdered sugar, mixing until fully incorporated.

In a small microwave-safe bowl, add the semi-sweet chocolate and cubed butter.

Microwave in 30-second intervals, stirring between each, until fully melted and smooth.

Pour the melted chocolate mixture into the cream cheese mixture and beat until thoroughly combined.

Gently fold in 8 ounces of Cool Whip until the mixture is light and fluffy.

Spread this French silk layer evenly over the cooled brownie base.

Add the Topping

Spread the remaining 8 ounces of Cool Whip over the French silk layer.

Garnish with chocolate shavings or mini chocolate chips.

Chill the assembled brownies for at least 1 hour before slicing.

Cut into 12 squares and serve cold.