In a mixing bowl, whisk together the melted butter and granulated sugar until glossy and well combined. This creates the rich, fudgy structure of the brownie layer.
Add the eggs and vanilla extract, mixing until smooth and slightly thickened.
Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the batter until just combined, taking care not to overmix.
Spread the brownie batter evenly into a prepared baking pan or mini mold designed for small portions, smoothing the surface for an even layer.
Prepare the Edible Cookie Dough
In a separate bowl, cream the softened butter and brown sugar together until light, fluffy, and smooth. This step ensures the cookie dough layer is soft and creamy.
Add the milk and vanilla extract, mixing until fully incorporated.
Gradually add the heat-treated flour, stirring until a thick, scoopable cookie dough forms. The texture should be soft but able to hold its shape.
