Oh no, wait, that's patty cake... Personally, though, I'd really rather have a brownie cake, wouldn't you? ;-)
and when Matt's birthday rolled around (Matt is one of Zach's med school buddies, and one of our most devoted recipe testers), I figured he would rather have a brownie cake too... So I fixed one!
3/4 cup cocoa powder 1/4 cup plus 1/2 cup light canola margarine, divided 1/2 cup butter 1/2 cup light canola margarine 2 cups raw sugar 1/2 tsp salt 4 eggs 2 tsp vanilla 2 tsp instant coffee granules 1 cup flour 2 cups dark chocolate chips 1 cup white chocolate chips, divided
~ Preheat the oven to 325 degrees. Line two 8X8 baking pans with aluminum foil, then spray the foil with cooking spray. ~ In a small saucepan over low heat, stir the cocoa powder and 1/4 cup margarine until melted and blended. Set aside to cool a bit. ~ Beat the butter, 1/2 cup margarine, and sugar until fluffy. ~ Add the eggs one at a time, beating well after each addition. ~ Fold in the vanilla, coffee granules, and flour until just combined. ~ Fold in the cocoa mixture and the dark chocolate chips. ~ Divide the batter between the two prepared pans, and bake for 30 minutes - until the top is just slightly cracked. ~ Let the brownies settle in the pans for 10 minutes. Then, to assemble the cake, remove one layer from a pan, set on the serving tray, and sprinkle with 1/4 cup white chocolate chips. Top with the second layer. ~ Melt the remaining 3/4 cup white chocolate chips (either in the microwave or in a small saucepan over low heat), and pour the melted white chocolate over the top of the cake. The melted chocolate will run down the sides and make a dramatic glaze...