Ingredients:

  • 1/2 cup (115g) Unsalted Butter, melted and hot
  • 1/2 cup (100g) Granulated Sugar
  • 1/2 cup (100g) Light Brown Sugar, packed
  • 2 Large Eggs, room temperature
  • 1 tsp Pure Vanilla Extract
  • 1/2 cup (45g) Dutch-processed Cocoa Powder
  • 2 tbsp (10g) Instant Espresso Powder
  • 1/2 cup (65g) All-Purpose Flour
  • 1/4 tsp Sea Salt
  • 2 oz (60g) 70% Dark Chocolate, chopped
  • 14 Crisp Ladyfingers (Savoiardi)
  • 1/2 cup (120ml) Strong Brewed Coffee, cooled
  • 1 tbsp Coffee Liqueur
  • 1 cup (225g) Mascarpone Cheese, slightly softened
  • 3/4 cup (180ml) Heavy Whipping Cream, cold
  • 1/4 cup (30g) Powdered Sugar
  • 1 tsp Cocoa Powder for dusting

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large mixing bowl, whisk the hot melted butter with the granulated and brown sugars. Whisk vigorously for 2 minutes to help create that shiny top.
  3. Add the eggs and vanilla extract to the butter mixture, whisking until the batter is glossy and smooth. Sift in the cocoa powder and espresso powder, flour and salt, folding with a spatula until just combined. Fold in the chopped dark chocolate.
  4. Spread the brownie batter into the prepared pan and bake for 25-30 minutes. Remove from oven and allow the base to cool completely in the pan.
  5. Combine the brewed coffee and liqueur in a shallow bowl. Briefly dip each ladyfinger into the liquid (about 1 second per side) and arrange them in a single layer over the cooled brownie base until the surface is completely covered.
  6. In a chilled bowl using an electric hand mixer, beat the mascarpone, heavy cream, and powdered sugar until stiff, velvety peaks form and the mixture is stable. Spread evenly over the ladyfinger layer using an offset spatula.
  7. Dust the top with the remaining teaspoon of cocoa powder. Chill for at least 4 hours before slicing into 16 bars.