I believe my body has chosen the most inconvenient week to house a virus. Between the shows for the musical and homework galore, I simply don’t have the time to be sick.

Yet here I am, sitting on the couch at 12:30 p.m. on a Tuesday watching “Pride and Prejudice,” trying to stomach any food possible.

Lucky for me, that includes this brownie and butter cake that I made before I went downhill.

Maybe it’s the fudge-like bottom layer of the cake, or maybe it’s the impossibly light and fluffy top layer, but something about this cake just makes me feel so much better.

Of course, this is the perfect recipe for any occasion, whether you’re at home sick like me or trying to find something to bring to that potluck party next Saturday. So, let’s get started.

Brownie Butter Cake

Start to finish: 2 hours

Servings: 8-10 pieces

Here’s what you’ll need:

For the brownie layer:

5 ounces chocolate chips

¼ cup butter

¼ brown sugar

1 egg

¼ cup flour

For the butter cake layer:

½ cup butter

¼ cup plus 3 tablespoons sugar

2 eggs

1 cup flour

¼ teaspoon baking powder

3 ½ tablespoons milk

Here’s the fun part:

Preheat oven to 350 F. Line a loaf pan with aluminum foil and spray it well with nonstick baking spray.

For the brownie layer:

In a heatproof container, microwave the chocolate chips and butter in 30 second bursts on half power until melted, mixing in between bursts.

Add the brown sugar into the chocolate mixture and mix well. Set aside to cool.

Once cooled, mix the egg into the chocolate mixture until well combined.

Stir in the flour and mix until well combined. Set aside.

For the butter cake layer:

With a mixer on high speed, mix the butter and sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each.

In a separate bowl, whisk together the flour and baking powder until any clumps are gone.

Add the flour mixture and milk to the egg mixture, alternating, beginning and ending with the flour mixture. Set aside.

Putting it together:

Pour the brownie batter into the bottom of the loaf pan and bake for 15 minutes.

Immediately pour the butter cake batter on top of the brownie layer of the cake once it is out of the oven and smooth with a spatula. Bake for 30-35 minutes or until a toothpick comes out clean when inserted.

Cool completely in the pan before removing.

Here are some tips:

• Create a glaze to add on top of the cake by mixing together 1 cup powder sugar and 4-8 tablespoons (depending on the desired consistency) heavy cream
• Be sure to check to see if the top layer has baked completely, as times vary quite a bit in this recipe
• Add a splash of vanilla extract to both batters for an enhanced flavor

This is so quick and so easy to make, and the overall taste is worth every little bit of work. So get to it, fellow foodies.

Junior Laken Wagner has been spending time in the kitchen since she was five years old, where both baking and cooking have always filled her extra time. She enjoys baking more than anything else and can frequently be found decorating cakes or trying out new recipes.