Preheat the oven to 350°F or 175°C. Line a square baking pan with parchment paper, leaving some overhang. In a large bowl, whisk the melted butter and granulated sugar until smooth and glossy.

Add the eggs one at a time, whisking well after each, then stir in the vanilla. Sift in the cocoa powder, flour, and salt. Add pink gel food coloring and mix until the batter is smooth and evenly colored. The texture should be thick but still pourable.

Pour the batter into the prepared pan and spread it evenly. Bake at 350°F for 18 to 20 minutes, until the top looks set with a slight shine and a toothpick inserted in the center comes out with a few moist crumbs.

Let the brownies cool completely in the pan. Lift them out using the parchment paper and cut thick round discs with a cookie cutter. If they crumble, they need more cooling time.

In a mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in the milk and vanilla until combined. Gradually fold in the heat-treated flour, then stir in the mini chocolate chips. The dough should be soft and moldable. If it feels sticky, add flour 1 tablespoon at a time.

Scoop the cookie dough and press it into half-sphere molds or shape smooth domes by hand. Place them on a lined tray and freeze for 20 minutes, until firm. This helps them hold their shape during assembly.

Place each chilled cookie dough dome on top of a brownie base and press lightly so they adhere without flattening.

Mix the powdered sugar with 2 tablespoons milk and a small drop of pink food coloring until thick but pourable. Add more milk a teaspoon at a time if needed. Spoon the glaze over each bite, allowing it to drip naturally.

Top with pink candy melts or pink chocolate chips while the glaze is still wet. Chill for 15 minutes until set, then serve slightly chilled or at room temperature.