Ingredients:

  • 3/4 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs (use pasteurized eggs)
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 2 tbsp instant espresso powder
  • 1/4 tsp salt
  • 8 oz mascarpone cheese, chilled
  • 1 cup heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder

Instructions:

  1. Preheat the oven to 180°C (350°F) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Whisk the melted butter and granulated sugar together until combined. Add the eggs and 1 tsp vanilla extract, beating vigorously until the batter is glossy and smooth.
  3. Sift in the 1/2 cup cocoa powder, all-purpose flour, instant espresso powder, and salt. Fold the dry ingredients in gently with a spatula until just combined.
  4. Pour the batter into the prepared pan and bake for 35–42 minutes, until the edges are set but the center still has a slight wobble.
  5. Remove from the oven and allow the brownie base to cool completely in the pan.
  6. In a chilled bowl, beat the cold mascarpone cheese and powdered sugar until smooth and creamy.
  7. Slowly pour in the cold heavy whipping cream and 1 tsp vanilla extract while beating on medium-high speed until stiff peaks form.
  8. Spread the mascarpone cream evenly over the completely cooled brownie base, smoothing the top with a spatula.
  9. Place the pan in the refrigerator for at least 2 hours to set.
  10. Use a fine-mesh sieve to dust 2 tbsp cocoa powder over the top of the chilled cream.
  11. Lift the brownies out of the pan using the parchment paper and slice into 16 equal squares.