Fudgy Tiramisu Brownies

Ingredients

• 10 tbsp (140g) unsalted butter, melted (for the brownie batter)
• 1 cup (200g) granulated sugar (for the brownie batter)
• 1/4 cup (50g) brown sugar, packed (for the brownie batter)
• 2 eggs, room temp (for the brownie batter)
• 1 tsp vanilla (for the brownie batter)
• 1/2 cup + 2 tbsp (56g) unsweetened cocoa powder (for the brownie batter)
• 1/2 tsp salt (for the brownie batter)
• 2 tsp espresso powder (for the brownie batter)
• 1 tbsp (13g) vegetable oil (for the brownie batter)
• 1/2 cup (63g) all purpose flour, spooned & leveled or weighed (don't pack it in) (for the brownie batter)
• 3/4 cup chocolate chips/chopped chocolate (for the brownie batter)
• 8 oz (226g) mascarpone (for the mascarpone cream)
• 2/3 cup (155g) heavy cream (for the mascarpone cream)
• 1/2 cup (60g) powdered sugar (for the mascarpone cream)
• 1 tsp vanilla (for the mascarpone cream)
• 11-12 ladyfingers (or whatever fits your pan) (for the ladyfingers + espresso)
• 1/3 cup (80ml) hot water (for the ladyfingers + espresso)
• 1 1/2 tsp espresso powder (for the ladyfingers + espresso)
• + cocoa powder for dusting on top (for the ladyfingers + espresso)

Instructions

1. Preheat oven to 325°F (163°C) and grease/line an 8x8 pan with parchment paper.
2. In a large bowl, whisk melted butter and both sugars until smooth.
3. Add eggs and vanilla, then whisk vigorously for 1-2 minutes to help create a crackly top.
4. Stir in cocoa powder, salt, and espresso powder until fully combined.
5. Mix in oil, then gently fold in the flour until just combined (don't over mix).
6. Fold in chocolate chips.
7. Spread into the prepared pan.
8. Bake for 30-40 minutes, until a toothpick inserted near the center comes out with moist crumbs/mostly clean (not wet batter).
9. Let the brownies cool completely.
10. To make the mascarpone cream, beat the mascarpone a little until smooth.
11. Add heavy cream and vanilla, mix until combined.
12. Mix in the powdered sugar until smooth.
13. Dissolve the espresso powder in the hot water (you can add 1/2 tsp sugar if you want it sweeter).
14. Quickly dip the ladyfingers in the espresso (make sure it's not too hot) and arrange over the cooled brownies.
15. Spread the mascarpone cream all over the ladyfingers layer and smooth out the top.
16. Refrigerate for ~2 hours.
17. Dust with cocoa powder after chilling.