For the Brownie Base:

1/2 cup (1 stick) unsalted butter

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon espresso powder

For the Tiramisu Layer:

8 ounces mascarpone cheese

1/2 cup heavy cream

1/3 cup powdered sugar

1 teaspoon vanilla extract

2–3 tablespoons strong brewed coffee (for brushing the brownies)

2 tablespoons unsweetened cocoa powder (for dusting)

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Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang.
In a saucepan or microwave, melt the butter. Whisk in the sugar until smooth. Once slightly cooled, add the eggs and vanilla extract, whisking until glossy.
In another bowl, whisk together the flour, cocoa powder, baking powder, salt, and espresso powder. Fold the dry ingredients into the wet mixture until just combined.
Spread the brownie batter evenly into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs. Cool completely.
In a medium bowl, beat mascarpone cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream to soft peaks, then gently fold into the mascarpone mixture.
Brush or drizzle the cooled brownie surface with strong coffee.
Spread the mascarpone cream evenly over the brownies, smoothing the top.
Dust generously with cocoa powder. Chill for at least 2 hours before slicing into squares.

Chill at least 2 hours before slicing for clean layers.

Use strong brewed coffee or espresso for the best flavor.

Add a splash of coffee liqueur or rum to the mascarpone for a traditional tiramisu touch.

Store covered in the refrigerator for up to 4 days.

Freeze tightly wrapped and thaw overnight in the fridge.