Description

Fudgy dark chocolate brownies baked with espresso flavor, topped with a creamy mascarpone swirl and finished with cocoa dust for a tiramisu-inspired look (no ladyfinger layering).

Ingredients

Scale

8 oz (227 g) semisweet or bittersweet chocolate, chopped
1/2 cup (113 g) unsalted butter
1 cup (200 g) granulated sugar
3 large eggs, room temperature
1/3 cup (27 g) unsweetened cocoa powder
1/2 cup (60 g) all-purpose flour
1/2 tsp (2 g) fine salt
1 tsp (2 g) espresso powder (for brownie batter)
1 tsp (5 ml) vanilla extract
8 oz (227 g) mascarpone cheese, cold straight from the fridge (for best swirl)
1/2 cup (60 g) powdered sugar
1/2 tsp (1 g) espresso powder (for mascarpone swirl)
1/2 tsp (2.5 ml) vanilla extract (for mascarpone swirl)
2–3 tbsp (10–15 g) unsweetened cocoa powder, for dusting

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Line an 8-inch (20 cm) square pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
Melt the chocolate and butter together. Microwave in 20–30 second bursts (stir each time) or melt in a heatproof bowl over barely simmering water. Stir until smooth, glossy, and uniform.
Whisk in granulated sugar. Add eggs one at a time, whisking well after each. Whisk in vanilla extract.
Mix dry ingredients: cocoa powder, flour, salt, and espresso powder. Sprinkle over the chocolate-egg mixture and fold just until you don’t see dry flour streaks. Don’t overmix.
Pour batter into the prepared pan and smooth the top. Bake 18–22 minutes, until edges look set and the center looks slightly underbaked. A toothpick should come out with moist crumbs (not wet batter).
Cool completely in the pan (about 60–90 minutes). The brownies must be fully cool before topping to prevent the mascarpone from melting.
Make the mascarpone swirl: In a bowl, beat mascarpone, powdered sugar, espresso powder, and vanilla using a hand mixer on medium speed until smooth and creamy, about 1–2 minutes. You want a spreadable consistency for dolloping.
Dollop and swirl. Spoon mascarpone over the cooled brownies in small mounds. Use a small knife or spoon tip to gently swirl across the surface for a marbled tiramisu look.
Dust with cocoa powder. Lightly sift 2–3 tablespoons (10–15 g) over the top.
Chill 3 hours (or overnight) until the top is set and the brownies slice cleanly. Lift out using parchment and cut into squares.

Notes

Espresso intensity tip: If you want a stronger coffee punch, increase espresso powder in the mascarpone to 3/4 tsp (1.5 g) while keeping the batter at 1 tsp (2 g). Doneness cue: look for a set edge and a center that still jiggles slightly when you gently shake the pan.