13/11/2025
Rich chocolate brownies layered with creamy mascarpone and a hint of espresso.
Brownie Base:
- ½ cup (115g) unsalted butter
- 6 oz (170g) semi-sweet chocolate, chopped
- 1 tbsp espresso powder
- 1¼ cups (250g) granulated sugar
- 3 large eggs, room temp
- 1 tsp vanilla extract
- 3 tbsp vegetable oil
- ½ cup (40g) unsweetened cocoa powder
- ¼ tsp salt
- ½ cup (65g) all-purpose flour
Espresso Soak:
- ⅔ cup (160mL) boiling water
- 1 tbsp espresso powder
- 1 tbsp granulated sugar
- 12 Savoiardi lady fingers
Mascarpone Cream:
- 8 oz (225g) cold mascarpone
- ⅓ cup (45g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (240mL) cold heavy cream
- Cocoa powder, for dusting
Instructions:
1. Preheat oven to 350°F. Butter and line an 8×8" pan with parchment, leaving overhang.
2. Melt butter in a pot over medium heat until sizzling. Remove from heat, whisk in chocolate and espresso powder until smooth.
3. In a large bowl, whisk in sugar. Add eggs one at a time. Mix in vanilla, oil, cocoa, and salt.
4. Stir in flour just until combined—don’t overmix.
5. Pour into pan and smooth the top. Bake 27–32 min until set and a skewer comes out with moist crumbs. Cool completely.
Mascarpone Cream:
6. Beat mascarpone, powdered sugar, and vanilla until smooth.
7. With mixer on low, slowly drizzle in cream. Scrape bowl often.
8. Once combined, whip on high 1–2 min until stiff peaks form.
Assembly:
9. Mix espresso soak ingredients. Dip lady fingers briefly and layer over cooled brownie.
10. Spread mascarpone cream on top. Chill at least 1 hour.
11. Lift out using parchment, dust with cocoa, slice, and serve.
