Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.

In a mixing bowl, combine all-purpose flour, melted unsalted butter, granulated sugar, and a pinch of salt. Mix until a soft dough forms.

Press the dough into the bottom of the greased baking pan and bake for 15-18 minutes until lightly golden. Let it cool.

In a microwave-safe bowl, melt the semisweet chocolate chips in 30-second intervals, stirring until smooth.

In a large bowl, beat softened unsalted butter and granulated sugar until light and fluffy. Mix in the cooled chocolate and vanilla extract.

Add eggs one at a time, beating well after each addition until the mixture is rich and silky.

Spread the chocolate filling over the cooled crust evenly.

In a chilled bowl, whip heavy cream and powdered sugar until stiff peaks form. Spread over the chocolate filling.

Cover and refrigerate for at least 4 hours or overnight before serving.