Preheat your oven to 350°F.
In a large bowl, combine the red velvet cake mix, vegetable oil, eggs, and water, mixing until smooth. Fold in chocolate chips if using.
Pour the batter into a greased 9x13 inch baking pan and bake for 25-30 minutes according to package directions.
While the brownie layer is warm, poke holes all over the surface with a fork or the handle of a wooden spoon.
In a small bowl, whisk together the sweetened condensed milk and chocolate syrup, then pour it slowly over the warm brownie, ensuring it seeps into the holes.
Allow the brownie to cool completely on a rack.
While the cake cools, prepare the cream cheese frosting by beating the softened cream cheese and butter together until smooth.
Gradually add the powdered sugar, mixing well after each addition, and stir in vanilla extract. Adjust the consistency with milk as needed.
Once the brownie cake is completely cool, spread the cream cheese frosting evenly over the top.
Decorate with chocolate shavings, chocolate syrup drizzle, or fresh berries as desired.
