Preheat your oven and prepare a 9 × 13 inch baking dish.

Make the brownie batter according to the box instructions: combine the brownie mix with the required eggs, water and vegetable oil.

Transfer the brownie batter to the greased baking dish and bake according to the package instructions.

Once baked, allow the brownies to cool completely at room temperature before adding the topping layer.

To prepare the French silk layer: Place the finely chopped semi‑sweet chocolate and the room‑temperature butter into a medium microwave‑safe bowl. Melt at 50% power for 1 minute, stir; then heat at 50% power in 30‑second intervals until fully melted and smooth. Set aside.

In a large mixing bowl, beat the room‑temperature cream cheese with a handheld mixer on medium speed for 1‑2 minutes until light and fluffy.

Add the powdered sugar one cup at a time, beating on low speed until fully incorporated and smooth.

Add the vanilla extract and the melted chocolate to the cream cheese mixture, and beat on low speed until combined and the mixture begins to lighten and fluff.

Fold one of the 8‑ounce containers of thawed whipped topping into the chocolate cream cheese mixture using a rubber spatula until no white streaks remain.

Using an offset spatula, spread the chocolate cream cheese mixture evenly over the surface of the cooled brownies.

Chill the layered brownies for 1‑2 hours to allow the French silk mixture to firm up.

After chilling, spread the remaining 8‑ounce container of whipped topping evenly over the French silk layer.

If desired, add whipped topping, chocolate shavings and a drizzle of chocolate sauce to individual servings or the full pan before serving.