Tiramisu Brownies (Browniesu)

Preheat the oven to 350°F (350°F).

Butter a 9‑by‑13‑inch metal baking dish and line it with parchment paper; set aside.

In a small saucepan, melt the butter over low heat, then remove from the heat.

Add the chopped chocolate to the melted butter; stir until fully melted. If the chocolate does not melt completely, return the pan to low heat for about 10 seconds and stir again.

Transfer the chocolate‑butter mixture to a bowl and let it cool to room temperature.

Sift the all‑purpose flour, espresso powder, and cocoa powder together into a small bowl; set aside.

In a medium mixing bowl, combine the eggs, both sugars, salt, and vanilla extract. Using a whisk attachment or hand mixer, beat on high speed for 4–5 minutes until the mixture becomes pale, thick, and ribbons fall back onto themselves.

Fold the cooled chocolate mixture into the egg‑sugar mixture with a rubber spatula, being careful not to deflate the aerated eggs.

Quickly fold in the sifted flour, cocoa powder, and espresso powder, mixing just until incorporated.

Pour the batter into the prepared baking dish and smooth the surface with a spatula.

Bake for about 25 minutes, or until the top is slightly cracked and feels soft to the touch.

Remove from the oven and let the brownies cool completely on a wire rack before adding the topping.

While the brownies cool, prepare the espresso cream: in a large bowl combine mascarpone cheese and heavy cream. Beat on medium speed for about 30 seconds until smooth.

Add the granulated sugar, 1/4 teaspoon salt, vanilla bean, and the second tablespoon of espresso powder. Continue beating on medium‑high speed until soft peaks form, roughly 1–2 minutes.

Spread the espresso cream evenly over the cooled brownies using a spatula, creating a uniform layer.

Using a fine‑mesh sieve, dust the top of the cream‑topped brownies with the remaining unsweetened cocoa powder.

Cut the brownies into squares and serve immediately, or store them covered in the refrigerator until ready to enjoy.