Fudgy Tiramisu Brownies

• Line a 9×9 metal baking pan to cover all four sides of the pan. Preheat the oven to 350°F/180 180°C.
• In a medium bowl, whisk together the all-purpose flour and salt. Set aside.
  2/3 cup (87 g) all-purpose flour, 3/4 teaspoon fine sea salt
• In a large microwave-safe measuring cup, melt the butter and chocolate chips together. Then whisk in the cocoa powder and espresso powder. Set aside.
  10 tablespoons (140 g) unsalted butter, 3/4 cup (120 g) bittersweet chocolate chips, 1/3 cup (33 g) unsweetened Dutch processed cocoa powder, 1 tablespoon espresso powder
• In a large bowl with a whisk, beat the sugar, brown sugar, eggs, egg yolk, and vanilla until pale and fluffy.
  1/2 cup (100 g) granulated sugar, 1/2 cup (100 g) brown sugar, 2 (115 g) large eggs, 1 (18 g) large egg yolk, 1 tablespoon vanilla paste or extract
• Slowly pour the melted chocolate mixture into the bowl, whisking to combine. Then, fold in the flour mixture until it is just combined.
• Pour the batter into the baking pan. Bake the brownies for 18-25 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs.
• Once baked, let the pan cool on a wire rack for 15 minutes. Then, transfer the pan to the freezer while you make the espresso and mascarpone filling. You can also leave it at room temperature to cool completely, but it will take longer!

Make the Espresso

• Brew the espresso and stir in the granulated sugar to dissolve. Then mix in the Kahlua or coffee liquor. If you are not using the liquor, you will need to brew extra coffee! Set aside to cool while you make the filling.
  1 cup (8 ounces) hot brewed espresso or strongly brewed coffee, 2 1/2 tablespoons (34 g) granulated sugar, 1/4 cup (56 g) Kahlua or coffee liquor

Make the Mascarpone Cream Filling

• Bring a few inches of water in a small pot to a simmer.
• In a heatproof bowl large enough to sit on top of the pot, combine the sugar and egg yolks. Place the bowl over the pot and stir the yolks with a rubber spatula frequently, cooking until the sugar has dissolved and the mixture holds a temperature of 145°F. Remove from the heat and let cool over an ice bath. It will cool quickly!
  2 (36 g) large egg yolks, 1/4 cup (50 g) granulated sugar
• Transfer the cooked egg yolks to a stand mixer and add the mascarpone cheese. Beat until smooth and fluffy.
  8 ounces (226 g) mascarpone cheese
• Then add the heavy cream and vanilla and beat with the whisk attachment until stiff peaks form.
  2/3 cup (150 g) cold heavy whipping cream, 2 teaspoons vanilla bean paste or extract

Assembly

• Use a pastry brush to lightly brush the top of the brownie with some of the espresso liquor mixture and let it absorb.
• Then, spread a very thin layer of the mascarpone filling across the top.
• Dip both sides of the lady fingers into the espresso, and arrange them on top of the brownie. See the post above or the video below for a visual on arranging them!
  16 Savoiardi ladyfingers
• Spread the rest of the mascarpone filling evenly across the top of the ladyfingers. Dust the top with unsweetened cocoa powder, and refrigerate for 1-2 hours to set the filling.
• Use a sharp knife, clean it between cuts, and cut out nine brownies. These brownies are very rich, and once cut into nine portions, I like to cut each one in half so you end up with 18 brownies!