Heat-treat the all-purpose flour by microwaving in 30-second intervals, stirring in between, until it reaches an internal temperature of 160 degrees Fahrenheit.

In a medium bowl, whisk together the melted butter, cocoa powder, granulated sugar, and vanilla extract until smooth.

Fold in the graham cracker crumbs until a thick, uniform dough forms.

Press the brownie mixture firmly into the bottom of an 8x8 inch square pan lined with parchment paper.

In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy.

Beat in the milk, vanilla extract, and salt until well incorporated.

Add the heat-treated flour and mix until a cohesive dough forms, then fold in the mini chocolate chips.

Spread the cookie dough layer evenly over the brownie base, smoothing the top with an offset spatula.

Melt the 1/2 cup chocolate chips and coconut oil in the microwave in 20-second intervals until fully liquid.

Pour the chocolate glaze over the cookie dough layer and tilt the pan to coat evenly.

Refrigerate for at least 2 hours to allow all layers to set before slicing into 16 squares.