Preparation Steps

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• Make brownie batter as directed on box. Stir in 0.5 cup chocolate chips. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
• In large bowl, beat cream cheese, 1.5 cups powdered sugar, cocoa, 0.75 cup heavy whipping cream, and 1 teaspoon vanilla with electric mixer on medium speed until smooth. Spread evenly over brownies. Refrigerate about 2 hours or until set.
• When ready to serve, cut brownies into 6 rows by 4 rows. In chilled medium bowl, beat 1 cup whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 3 tablespoons powdered sugar and 0.5 teaspoon vanilla. Increase speed; beat mixture until stiff peaks form.
• Spoon whipped cream into decorating bag fitted with 0.5-inch star piping tip. In center of each brownie, pipe in tight circle to make rosette flower. Garnish rosettes with chocolate chips. Store loosely covered in refrigerator.