– 1 box brownie mix (plus all the ingredients needed to make it) – 6 ounces white chocolate, chopped or chips* – 2 ¼ cup heavy cream, divided
– 2 teaspoons vanilla – 1 cup powdered sugar, divided – 8 ounces cream cheese (softened) – 4 teaspoons cocoa powder, sifted** – Chocolate curls (optional)
Preheat oven to 325ºF. Prepare brownies according to package directions. Pour batter into buttered 8-inch square baking dish. Bake 40-50 minutes or until toothpick inserted in the center comes out clean. Cool completely.
Place the white chocolate and 1/4 cup heavy cream in a medium microwave-safe bowl and heat for 30 seconds. Remove, mix, and microwave again for 15 seconds. Remove and mix well. If the chocolate is still lumpy, microwave it in 10-second increments until it is completely smooth. Let it cool down a bit.
Beat remaining 2 cups heavy cream in the bowl of a chilled stand mixer fitted with the whisk attachment until soft peaks form. Add vanilla and 2/3 cup powdered sugar and beat until stiff peaks form. Take out the whipped cream in another bowl and keep it in the refrigerator.
Return the mixer bowl to the mixer and beat the cream cheese with the remaining 1/3 cup powdered sugar until smooth. To this, add some cooled melted white chocolate and mix well. Now, fold in two cups of whipped cream into it gently.
White Chocolate Filling: Fill white chocolate cheesecake filling in a pastry bag fitted with large tip, star or round.
For chocolate whipped cream, to the remaining whipped cream, add cocoa powder and beat until light and frothy.
To assemble, cut brownies into small pieces. Place a layer of brownie cubes in the bottom of 5 parfait glasses. Pipe a layer of white chocolate cheesecake filling on top. Repeat this layering technique once again. Top each parfait with a swirl of chocolate whipped cream and a sprinkle of chocolate curls.
Refrigerate the parfait until serving. Parfait can be prepared up to three days in advance.