FOR THE BROWNIES:
1 box (18.3 oz.) fudge brownie mix
FOR THE TOPPING:
1 bar (4 oz.) German chocolate bar, finely chopped
4 tbsp. ( 1/2 stick) unsalted butter, cubed
1 pkg. (8 oz.) cream cheese, softened
2 cups confectioners’ sugar
1 tub (16 oz.) frozen whipped topping, thawed
Chocolate curls or mini chocolate chips, for decorating (optional)
Prepare and bake the brownies according to the package directions. Remove from the oven and allow to cool completely.
Microwave the German chocolate pieces with the butter in a large microwave-safe bowl on HIGH for 30 seconds. Stir, then melt for another 15 seconds. Stir until smooth and melted.
To the melted chocolate mixture, beat in the cream cheese and confectioners’ sugar until combined. Fold in half (8 oz.) of the whipped topping.
Spread the French silk filling over the cooled brownies. Top with remaining whipped topping and garnish with chocolate curls, if using. Refrigerate at least 4 hours, or until set, before cutting into squares.
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