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Preheat your oven to 350°F (175°C). Spread your flour on a baking sheet in an even layer. Bake for about 5-7 minutes. Use an instant-read thermometer to check that the flour has reached 165°F (74°C) throughout. This temperature is key for killing off bacteria. Let the flour cool completely.
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Mix the brownie batter up following the instructions on the back of the box.
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Pour the batter into the four prepared cake pans. Bake brownies following the instructions on the packaging for 8×8″ brownie pan. Let cool completely.
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While the brownies bake and cool, make the no-bake cookie dough. In a bowl mix together heat-treated flour and salt.
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In the bowl of your mixer or in a large bowl, mix cream the sugar, brown sugar, and butter together on medium high speed. Add the vanilla extract.
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Slowly add the flour mixture to the butter and sugar mixture a little at a time, mixing well in between.
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Once fully combined, add the milk a tablespoon at a time until the cookie dough is a consistency that is loose enough to spread.
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Fold in the chocolate chips.
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Assemble the brownie cake by placing the first brownie layer on a cake plate. Then spread 1/3 of the no-bake cookie dough over it. Place the next brownie on top and then spread ½ of the remaining cookie dough. Top with the third brownie and spread the remaining cookie dough on top.
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Take the remaining brownie round and cut it into bite-sized pieces.
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Pour the heavy cream into a microwave-safe dish and heat the cream in the microwave until it begins to boil.
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Place the finely chopped dark chocolate in a heat proof bowl and pour the hot cream over the chopped chocolate stirring until completely melted and smooth. Approximately 2-3 minutes.
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Pour the ganache over the top layer of cookie dough and sprinkle the chopped brownie on top.
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You can serve it immediately or store it in the refrigerator for 3-5 days.
