Averie Cooks

-1 Preheat oven to 350F and line a 9x13-inch pan with foil for easier cleanup and spray with cooking spray; set aside.
-1 Make brownies as directed (if there is a choice, use the 'fudgy' brownie directions), adding the water, oil, and eggs.
-1 After the batter is mixed up, add the chocolate chips and stir to combine.
-1 Turn batter out into prepared pan and bake for about 20 to 22 minutes, or until brownies are done; I prefer to err on the side of slightly underdone. Allow brownies to cool completely in pan.
-1 After brownies have cooled, to a large bowl, add the cream cheese and beat with a handheld electric mixer until smooth.
-1 Add 1/2 cup milk, pudding mix, and beat on low speed until smooth and combined.
-1 Add the remaining milk and beat until combined and starting to thicken, about 4 to 5 minutes.
-1 Add the whipped topping and beat until combined. Turn the mixture out over the brownies, smoothing it lightly with a spatula.
-1 Cover pan and place in the fridge for at least 4 hours (overnight is even better) to set up.
-1 Evenly drizzle the chocolate syrup over the top in a random pattern. Using a table knife, pull it through the chocolate sauce to create a ripple effect before serving.