Preheat your oven to 350°F. Grease an 11×7-inch (2 quart) glass baking dish with non-stick cooking spray.

In a medium mixing bowl, combine the brownie mix with the egg, melted butter, and milk. Stir until smooth.

Spread the brownie batter into the prepared baking dish and bake for 25-28 minutes. A toothpick inserted into the center should come out clean.

Once baked, remove the brownies from the oven and let them cool completely to room temperature.

In a large bowl, beat the cream cheese and vanilla extract together using an electric mixer until creamy and smooth.

Gradually add in the powdered sugar, mixing until everything is well combined.

In a small microwave-safe bowl, heat the semi-sweet chocolate and cubed unsalted butter in 30-second intervals, stirring between intervals until melted.

Stir the melted chocolate and butter mixture into the cream cheese mixture until well blended.

Gently fold in the Cool Whip until just combined.

Spread the cream cheese silk mixture over the cooled brownie layer, then top with the remaining Cool Whip.

If desired, sprinkle with chocolate shavings or mini chocolate chips for an elegant finish.

Slice into squares and serve!