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Preheat oven to 350 F. Grease a 11x7 inch (2 quart) glass baking dish with non-stick cooking spray.
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In a medium bowl, combine the brownie mix, egg, melted butter and milk, stirring until smooth. Spread the batter into the prepared baking dish and bake for 350 F for 25-28 minutes until a toothpick inserted into the center comes out clean.
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Remove the brownies from the oven and cool completely to room temperature.
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In a large mixing bowl, beat the cream cheese and vanilla extract with an electric mixer until smooth and creamy. Add the powdered sugar and mix until combined.
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In a small microwave safe bowl, heat the semi-sweet chocolate and butter in 30 second intervals until melted, stirring well between each cooking interval.
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Add the melted chocolate and butter mixture to the cream cheese mixture and stir until well combined. Gently fold in the Cool Whip.
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Spread the French silk layer over the cooled brownies, then spread on the remaining 8 oz tub of Cool Whip.
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If desired, sprinkle chocolate shavings or mini chocolate chips over the French Silk Brownies. Slice and serve.