Prepare The Brownie Base:

-Preheat and Prepare Pan

• Preheat your oven to 350 degrees Fahrenheit or 180 degrees Celsius.
• Grab an 8x8-inch baking pan and line it with parchment paper.

-Melt The Chocolate and Butter

• Place a cooking pot on the stove over medium heat, add a little water, and bring it to a simmer.
• Now place a heat-resistant bowl on top of the pot and add the chopped chocolate and butter to it, to the bowl.
• Whisk continuously until the chocolate fully melts and the mixture is smooth.
• After the chocolate has completely melted and become smooth, remove it from the heat and let it cool.

-Add Sugar, Egg, and Vanilla

• In another large bowl, add the granulated and brown sugar.
• Then, crack one egg at a time into the bowl and whisk after each addition.
• Add vanilla essence, salt, and the butter and chocolate mixture and mix until well combined.

-Add Dry Ingredients and Bake

• Sieve all-purpose flour and cocoa powder into the mixing bowl.
• Gently fold the mixture using a spatula until just combined.
• Pour the brownie batter into the prepared pan and spread it out evenly.
• Bake the brownie in the preheated oven for 25-30 minutes. A toothpick inserted in the centre should come out with a few moist crumbs, not wet batter once it’s done baking.

Make The Tiramisu Layer:

-Dissolve The Espresso/Coffee

• In a glass measuring jug, combine hot water and instant coffee or espresso.
• Using a spoon, mix together until dissolved.
• Then pour the coffee into a wide bowl and set aside to cool to room temperature.

-Prepare The Cream Layer

• In a medium bowl, take heavy cream and granulated sugar, or powdered sugar, and use an electric mixer or stand mixer to beat the mixture until soft peaks form.
• Then add creamy mascarpone cheese and vanilla essence to the cream.
• Continue to whip until the mascarpone and cream have combined nicely, and do not overmix them.

-Assemble, Chill, and Serve

• Layer Ladyfingers and Cream
• Once the brownie base is cooled completely, dip each ladyfinger very briefly into the coffee mixture.
• Then, arrange them in a single layer over the brownie. Soak them only for 1-2 seconds, or they will become mushy.
• Spread the whipped mascarpone mixture over the layer of soaked ladyfingers.

-Spread Evenly and Refrigerate

• Smooth the top of the mascarpone cream with a spatula.
• Chill the layered brownie in the refrigerator for at least 1 hour or until the cream firms up.

-Dust, Slice, and Serve!

• Generously dust the top of the tiramisu brownies with cocoa powder using a fine sieve.
• Use the parchment paper to pull the brownie out of the pan and onto a cutting board.
• Slice into squares and enjoy a delicious fusion of rich brownie and creamy tiramisu in every bite!