Bake the brownies in an 8x8 inch pan according to package instructions and allow to cool completely at room temperature.

To make the cookie dough, cream together the softened butter, brown sugar, and granulated sugar in a stand mixer until light and fluffy.

Incorporate the milk and vanilla extract into the butter mixture until fully emulsified.

Reduce mixer speed and gradually add the heat-treated flour until a dough forms, then fold in the mini chocolate chips by hand.

Portion the cookie dough into 1-tablespoon spheres, place on a parchment-lined tray, and freeze for 20 minutes.

Crumble the cooled brownies into a large mixing bowl until no large chunks remain.

Take approximately 1.5 tablespoons of brownie crumbles and compress them firmly around each frozen cookie dough ball to create a uniform outer layer.

Place the assembled balls back into the freezer for 30 minutes to ensure structural integrity during dipping.

Combine chocolate melting wafers and coconut oil in a microwave-safe bowl, heating in 30-second intervals and stirring until the texture is fluid and smooth.

Submerge each chilled ball into the melted chocolate using a dipping fork, allow excess to drip off, and return to the parchment paper.

Refrigerate for 15 minutes or until the chocolate shell has completely hardened before serving.