Brownie Refrigerator Cake

Preheat your oven to 350°F and grease a 9x13 inch baking pan. Prepare the brownie batter by whisking together the brownie mix, eggs, vegetable oil, and water in a large bowl until just combined. Spread the batter evenly into the prepared pan.
Bake for 25-30 minutes until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan on a wire rack.
While the brownies cool, make the cream cheese layer. In a medium bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
In a separate large chilled bowl, whip the cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form, about 3-4 minutes. Be careful not to over-whip.
Gently fold about one-third of the whipped cream into the cream cheese mixture until combined. Then fold in the remaining whipped cream until no white streaks remain, creating a light and fluffy frosting.
Spread the creamy mixture evenly over the completely cooled brownie base. Sprinkle the chocolate chips evenly over the top. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set firmly before slicing and serving.