Prepare the brownie base:
Bake the brownies according to the instructions on the box or your homemade recipe. If you like extra chocolatey brownies, stir in 1/2 cup of chocolate chips before baking. Allow the brownies to cool completely, then cut them into small squares or desired pieces.

Make the creamy filling:
In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and continue to beat until fully combined.
In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, adding cocoa powder if desired for an extra chocolate flavor.

Assemble the cake:
In a 9×13-inch baking dish, layer half of the brownie squares as the base. Spread half of the creamy filling over the brownie layer, smoothing it evenly with a spatula. Repeat the layers with the remaining brownie squares and creamy filling.

Prepare the chocolate topping:
In a small saucepan, melt the chocolate chips and heavy cream over low heat, stirring until smooth and combined. Once melted, allow it to cool slightly before drizzling over the top of the cake.

Chill:
Refrigerate the cake for at least 4 hours or overnight. The cake will set and firm up as it chills, making it easier to slice and serve.

Serve:
Once chilled and set, slice the Brownie Refrigerator Cake into squares and serve. Enjoy this rich, creamy, and decadent dessert!