Rich, fudgy tiramisu brownies layered with mascarpone cream and a bold espresso kick.

Scale

113 g unsalted butter

200 g dark chocolate

100 g brown sugar

50 g granulated sugar

3 eggs

90 g all-purpose flour

Pinch of salt

½ tsp vanilla extract

2 shots espresso

Mascarpone Cream:

250 g mascarpone

240 ml heavy cream

50 g sugar

¼ tsp salt

½ tsp vanilla

2 tbsp espresso powder

Cocoa powder for dusting

1. Preheat oven to 350°F/175°C. Line a square tin.

2. Melt butter and chocolate, stirring until smooth.

3. Add sugars, vanilla, and eggs one by one.

4. Fold in flour and salt.

5. Pour batter, bake 25–30 min.

6. Poke holes, pour espresso, cool.

7. Whisk mascarpone, cream, sugar, vanilla, espresso powder.

8. Spread over brownies.

9. Dust with cocoa, slice, and serve.

Refrigerate up to 4 days. Serve chilled or at room temp.