Tiramisu Brownies Ready in 30 Min Baked

Instructions:

1. Preheat your oven to 175°C and line your 20cm square pan with parchment paper.
2. Combine the 115g melted butter with 200g granulated sugar in a large bowl and whisk until the mixture looks shiny.
3. Add the 2 large eggs one at a time. Note: Whisking well after each egg helps create that crackly top.
4. Stir in the 5ml vanilla extract and 5g instant espresso powder until fully dissolved and fragrant.
5. Fold in the 60g all purpose flour, 45g cocoa powder, and 1.5g salt.
6. Mix in the 90g chocolate chips until just distributed. Note: Overmixing at this stage makes the brownies tough.
7. Spread the batter into the pan and bake for 35 minutes until a toothpick comes out with a few moist crumbs.
8. Whisk the 120ml cooled espresso and 15ml coffee liqueur in a shallow bowl.
9. Dip each of the 14 ladyfingers into the liquid for exactly one second per side until moistened but still firm.
10. Arrange the soaked biscuits in a single layer over the cooled brownie base.
11. Beat the 225g room temperature mascarpone with 30g powdered sugar and 5g vanilla bean paste until smooth and velvety.
12. Whisk the 120ml cold heavy cream in a separate bowl until it reaches stiff peaks.
13. Fold the whipped cream into the mascarpone mixture gently until no white streaks remain.
14. Spread the topping over the ladyfingers and dust with 5g cocoa powder until the surface is completely covered.