Step-by-Step Instructions

• Preheat your oven to 350°F (175°C) and line a 9x9 square baking pan with parchment paper.
• Combine chopped dark or semi-sweet chocolate and natural cocoa powder in a medium bowl and set aside.
• Heat unsalted butter in a small saucepan over medium heat until it melts and turns golden brown, about 5 minutes.
• Pour the browned butter over the chocolate mixture and let sit for 3 minutes before stirring until smooth.
• In a large bowl, whisk eggs, granulated and brown sugars until pale, then add melted chocolate-butter mixture.
• Fold in all-purpose flour gently, ensuring not to overmix.
• Spread the brownie batter into the prepared baking pan and bake for 28-30 minutes.
• Cool the brownies at room temperature or in the fridge while preparing the mascarpone cream.
• Beat cold mascarpone cheese until creamy, then add whipping cream, powdered sugar, and vanilla extract, mixing until thick.
• In a shallow bowl, dissolve espresso powder in hot water and add optional liqueur or rum.
• Briefly dip ladyfingers into the espresso soak, then layer them on top of the cooled brownie.
• Spread the mascarpone cream over the soaked ladyfingers evenly.
• Cover and chill the brownies for about 1 hour.
• Before slicing, dust the top with cocoa powder and cut into squares.