Edible Cookie Dough:

1. To ensure that the flour is safe to eat, you must heat treat it. Place flour in a microwave safe bowl and microwave in 30-second increments, stirring after each zap. With an instant-read thermometer, check the flour’s temperature. It’s safe for consumption after it reaches 165°F throughout. Allow flour to cool to room temp.
   NOTE: Do not skip this step! While getting sick from flour is rare, it can happen since flour is raw and contains naturally occurring bacteria. ^[1]
2. Line an 8" x 8" metal baking pan with parchment paper; set aside.
3. In the bowl of a stand mixer fitted with paddle attachment, beat butter and brown sugar on medium-high until light and fluffy.
4. Add cream, vanilla, and salt, mixing until thoroughly combined.
5. Scrape down bowl, then mix in heat treated flour. Stir in mini chocolate chips.
6. Transfer ½ cup (140g) of cookie dough to a small, covered dish. Store in fridge.
7. Using your hands, press remaining cookie dough into an even layer in prepared pan. Place pan in freezer for 10–15 minutes.
8. Retrieve pan from freezer. Run a knife around edges of cookie dough. Remove cookie dough from pan by pulling up on parchment paper. Place cookie dough slab in fridge while you bake the brownies.

Dark Chocolate Brownies:

1. Heat oven to 350°F. Grease and line the same 8" x 8" metal baking pan with parchment paper.
2. In a large bowl, pour entire bag of Renewal Mill Upcycled Dark Chocolate Brownie Mix. Add melted butter and hot water, stirring until thoroughly combined, then mix for an additional minute.
3. Spread brownie batter into prepared pan, smoothing top with an offset spatula or the back of a spoon.
4. Bake for 45–55 minutes.
5. Place pan on wire rack and allow to cool completely.

Cookie Dough Buttercream:

1. In the bowl of a stand mixer fitted with paddle attachment, cream butter and salt on medium speed until fluffy and smooth.
2. Sift in a third of confectioners’ sugar, then mix on low until fully incorporated. Scrape down bowl. Repeat two more times with rest of confectioners’ sugar.
3. Mix in skyr and vanilla, beating on high until light and fluffy, 4–5 minutes.
4. Retrieve reserved cookie dough from fridge. Take half (¼ cup or 70g) and break into small chunks. With mixer running on medium, add to the frosting a few cookie dough blobs at a time. Once all ¼ cup (70g) of blobs have been added, increase mixer speed to high to fully incorporate.
5. Decrease mixer speed to medium. Take remaining ¼ cup (70g) cookie dough and break into small chunks. Add to the frosting a few blobs at a time, mixing just until dispersed throughout frosting.

Assembly:

1. Once your brownies are totally cool, it’s time to assemble these bad boys! Retrieve cookie dough slab from fridge. Place face down onto brownies and carefully peel off the parchment. Allow to warm up slightly before gently pressing cookie dough into brownies.
2. Using an offset spatula, spread and smooth buttercream over cookie dough layer. If desired, sprinkle additional mini chocolate chips and flaky sea salt on top.
3. If you want clean brownie edges, place pan in fridge for at least 30 minutes.
4. Remove from pan by pulling up on the parchment paper. With a sharp knife, cut brownies into 25 pieces.