Espresso brownie tiramisu bars with a fudgy coffee brownie base, coffee-soaked ladyfingers, and light mascarpone cream.

Scale

½ cup unsalted butter

6 oz semi-sweet chocolate

1 tablespoon espresso powder

1¼ cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

3 tablespoons vegetable oil

½ cup cocoa powder

¼ teaspoon salt

½ cup all-purpose flour

18–20 ladyfingers

1 cup strong brewed espresso

8 oz mascarpone cheese

1 cup heavy cream

½ cup powdered sugar

Cocoa powder for topping

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1. Preheat oven to 350°F and line a 9×9 pan.

2. Melt butter, chocolate, and espresso powder.

3. Whisk in sugar, eggs, vanilla, and oil.

4. Stir in cocoa powder, salt, and flour.

5. Bake brownie layer 22–25 minutes and cool.

6. Dip ladyfingers briefly in espresso and layer over brownie.

7. Whip cream and fold into mascarpone mixture.

8. Spread cream layer evenly and chill 4 hours.

9. Dust with cocoa powder before serving.

Chill fully for clean slices.

Do not oversoak ladyfingers.

Best served cold.