Prepare pans. 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
Make the brownies. Mix the brownie batter up following the instructions on the back of the box. Pour the batter into 4 greased and parchment-lined 9-inch round pans. Bake brownies following the instructions on the packaging for 8×8″ brownie pan. Let cool completely.
Make the cookie dough. While the brownies bake and cool, make the no-bake cookie dough. In a bowl mix together heat-treated flour and salt. In a separate large mixing bowl, cream the sugar, brown sugar, and butter together using your mixer on medium high speed. Add the vanilla extract.
Assemble. Assemble the brownie cake by placing the first brownie layer on a cake plate. Then spread the no-bake cookie dough over it. Place the next brownie on top and then spread the cookie dough. Top with the third brownie and spread the remaining cookie dough on top.
Make the ganache. Heat the cream in the microwave until it begins to boil then pour over the chopped chocolate stirring until completely melted and smooth. Approximately 2-3 minutes.