Preheat your oven to 325°F. Butter a 10-inch tart pan and set it aside.

In a big bowl, beat together melted butter and sugar. Add eggs and vanilla, then whisk until well combined. Stir in the oil and cocoa powder until smooth.

Use a rubber spatula to fold in the pancake mix and salt until just combined. Gently fold in the chocolate chips.

Pour the batter into the prepared tart pan, spreading it out evenly.

Bake for 20-25 minutes or until the batter is set. Use a cake tester – it should come out with just a few moist crumbs attached. Be careful not to overcook! Let it cool.

In another large bowl, beat cream cheese and sugar until smooth. Add whipped topping and vanilla, beat again until fluffy.

Spread the whipped mixture over the brownie and top it with sliced berries. Serve immediately.

Store the brownie and whipped topping in separate containers in the fridge for up to 3 days.