2 boxes brownie mix, plus ingredients called for on box
2 large eggs
16 oz cream cheese
1 cup (2 sticks) unsalted butter, softened
2 teaspoons vanilla extract
2 tablespoons heavy cream
8 cups powdered sugar
4 oz semisweet chocolate, chopped
2/3 cup heavy cream
Prepare brownie mixes according to instructions on the box, but add an additional egg to each batch of batter.
Bake brownies in two batches in 8-inch square pans. Set aside to cool.
In a large bowl, beat the cream cheese and butter with an electric mixer until fluffy. Gradually add the powdered sugar and mix to combine. Add the heavy cream and vanilla and beat until smooth and fluffy.
Remove brownies from pans and use a large knife to cut through them horizontally so you end up with four large squares.
Place the first layer of brownies on a plate or platter and frost with cream cheese filling. Add another brownie layer and frost once more, then repeat with other layers. Place in fridge to chill.
Using a microwave or stovetop, heat the heavy cream until nearly boiling. Add chocolate to a bowl and pour the hot cream over the top and let sit 5 minutes.
Stir until smooth and drizzle over the chilled chocolate lasagna. Garnish with chocolate shavings, if desired, serve, and enjoy