• Start by browning the butter for the blondies. Melt it on the stovetop over medium-low heat, stirring frequently. The butter will foam as it begins to melt. Once the foam begins to disappear you’ll notice the milk solids settling on the bottom of the pan and beginning to brown. As the butter browns you’ll start to smell a nutty aroma. When the melted butter turns a light brown color quickly remove it from the heat and pour into a glass bowl. There’s a fine line between brown butter and burnt butter, so be careful. Let it rest for an hour until it comes to room temperature.
• Grease a 9-inch round cake pan with butter and line the bottom with parchment paper. Grease with butter again and coat the pan lightly with flour. Preheat the oven to 350°F (176°C).
• Start by making the blondie mix. In a small bowl, whisk together the flour and baking powder. In a large bowl, whisk the brown butter, egg, vanilla and brown sugar until combined. Fold in the flour mixture until just combined. The batter will resemble cookie dough. Set aside.
• Next, make the brownie batter. In a medium bowl, whisk together the flour, baking powder, salt, cocoa powder and espresso powder. In a large bowl, whisk together the vegetable oil, Hershey's syrup and sugars until smooth. Beat in the eggs and then mix in the vanilla. Whisk in the flour mixture until just combined.
• Pour the brownie batter into the prepared pan. Scoop dollops of blondie batter on top, and use a butter knife to gently cut into the brownie mix, so that the batters look marbled.
  
• Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan, about two hours.

Decorating the Brownie-Blondie Cake

• Make the frosting while the brownie-blondie cake is cooling. Mix the butter, Crisco, brown sugar and heavy cream over medium-low heat, stirring constantly, until the sugar dissolves and the butter and Crisco melt. Let the mixture come to a boil and then immediately remove it from the heat and pour into a heatproof bowl. Let it cool to room temperature, about an hour.
• Pour the cooled brown sugar mixture into a different heatproof bowl and then stir in the sifted powdered sugar on low speed until incorporated. Add the milk, vanilla and food coloring and beat on high speed until creamy and fluffy.
  
• Turn the cooled cake out of the pan onto a wire cooling rack. (The bottom will be facing up.) Then flip the cake onto a cake board or large plate so that the top is now facing up. You might need to run a butter knife along the edges of the cake to help it slide out of the pan.
• Spoon the frosting into a piping bag fitted with WIlton tip 32. Create a rope border by piping an interlocking S pattern around the edge of the cake. Use an offset spatula to tuck in any edges that are sticking out. Then top with sprinkles!
• Store in an airtight container, and enjoy!