Spray four 9-inch round cake pans with non-stick spray and then place a piece of parchment paper in the bottom of each.

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.

Mix the brownie batter up following the instructions on the back of the box.

Pour the batter into the four prepared cake pans. Bake brownies following the instructions on the packaging for 8x8" brownie pan. Let cool completely.

While the brownies bake and cool, make the no-bake cookie dough. In a bowl mix together heat-treated flour and salt.

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.

Slowly add the flour mixture to the butter and sugar mixture a little at a time, mixing well in between.

Once fully combined, add the milk a tablespoon at a time until the cookie dough is a consistency that is loose enough to spread.

Fold in the chocolate chips.

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.

Take the remaining brownie round and cut it into bite-sized pieces.

Pour the heavy cream into a microwave-safe dish and heat the cream in the microwave until it begins to boil.

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.

Pour the ganache over the top layer of cookie dough and sprinkle the chopped brownie on top.

You can serve it immediately or store it in the refrigerator for 3-5 days.