Tiramisu Brownies

Line a 15 cm square baking tray with parchment paper, lightly grease it, and preheat the oven to 350°F.

In a saucepan, melt the butter and both sugars over low heat, stirring until dissolved.

Add the milk and espresso powder, then remove the pan from the heat.

Stir in the dark chocolate until fully melted and the mixture is smooth; set aside to cool slightly.

Sift the plain flour, caster sugar, light brown sugar, and dark cocoa powder into a large bowl.

Combine the cooled chocolate mixture with the sifted dry ingredients, mixing until just combined.

Pour half of the brownie batter into the prepared tray, spreading it evenly.

In a separate bowl, dissolve the remaining 50 g caster sugar in the coffee and water.

One by one, dip each savoiardi biscuit into the coffee mixture (do not soak) and arrange them over the batter.

Cover the biscuit layer with the remaining brownie batter, smoothing the top.

Bake for 20–25 minutes, or until the top is set and a toothpick inserted near the edge comes out clean.

While the brownies bake, beat the dairy‑free cream cheese with the icing sugar until soft peaks form.

Fold the dairy‑free double cream into the cheese mixture until smooth and airy.

Allow the brownies to cool completely in the pan, then spread the cream layer evenly over the surface.

Dust the top with cocoa powder and let the dessert rest for 10 minutes before cutting into 12 squares.