Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides to lift the brownies out easily. Lightly grease the paper.

In a large bowl, whisk together the melted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate small bowl, whisk together the cocoa powder, flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.

Pour the batter into the prepared pan and spread evenly. Bake for 22-25 minutes, or until a wooden toothpick inserted into the center comes out with moist crumbs attached. Let the brownies cool completely in the pan.

First, heat-treat the flour to make it safe to eat raw. Spread the 1 cup of flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. The flour should reach an internal temperature of 160°F (71°C). Let it cool completely before using.

In a large bowl using an electric mixer, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.

Beat in the salt, vanilla extract, and milk. With the mixer on low, gradually add the cooled, heat-treated flour and mix until just combined. Stir in the mini chocolate chips by hand.

Once the brownies are completely cool, lift them out of the pan and crumble them into a large mixing bowl.

Add the prepared edible cookie dough to the crumbled brownies. Use your hands or a sturdy spoon to mix until the two are evenly combined.

Line a large baking sheet with parchment paper. Use a 1-tablespoon cookie scoop to portion the mixture, then roll each portion into a smooth ball. You should get about 24 balls.

Place the balls on the prepared baking sheet and freeze for at least 30-60 minutes, or until very firm. This step is crucial for easy dipping.

In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.

Working one at a time, drop a frozen brownie bomb into the melted chocolate. Use two forks to roll it around, lift it out, and allow any excess chocolate to drip back into the bowl.

Place the coated bomb back onto the parchment-lined baking sheet. If using sprinkles, add them immediately before the chocolate sets. Repeat with the remaining balls.

Refrigerate the bombs for at least 15-20 minutes, or until the chocolate coating is completely firm. Enjoy!