Layered Brownie Dessert for 24 Slices

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
2. Combine the brownie mix, melted butter, eggs, and vanilla extract. Stir until just combined, avoiding overmixing.
3. Spread the batter evenly into the prepared pan and bake for 25–30 minutes until the edges are firm and the center has a slight wobble. Let it cool completely in the pan.
4. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and ivory-colored.
5. In a separate chilled bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese mixture using a spatula to maintain aeration.
7. Spread the cream mixture evenly over the cooled brownie base, smoothing the top with a spatula.
8. Heat the 1/2 cup of heavy cream in a small pot until it just begins to simmer, then pour the hot cream over the semi-sweet chocolate chips.
9. Stir the chocolate and cream until smooth to create a glossy ganache, then pour and spread evenly over the cream layer.
10. Chill the dessert in the refrigerator for 4 hours to set before slicing into 24 pieces.