Step 1: Make the Brownies

Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on the sides (this is your escape hatch later).

Melt butter and chopped chocolate together in a double boiler or microwave (30-second bursts, stirring between). Let cool slightly.

Whisk in sugar until combined, then add eggs one at a time, whisking after each addition. Add vanilla.

In a separate bowl, whisk together flour, cocoa powder, and salt.

Fold the flour mixture into the chocolate mixture until just combined. Don’t overmix or your brownies will be cakey instead of fudgy.

Pour batter into prepared pan and spread evenly.

Bake for 25-30 minutes. A toothpick inserted should come out with a few moist crumbs, not clean. Underbake slightly—they’ll firm up as they cool.

Let cool in the pan for 10 minutes.

Step 2: Soak in Coffee Goodness

While brownies are still warm, mix together cooled espresso, coffee liqueur (if using), and sugar until sugar dissolves.

Using a fork or skewer, poke holes ALL OVER the warm brownies. Go crazy. The more holes, the more coffee soaks in.

Slowly pour or brush the coffee mixture over the brownies, making sure it gets into all those holes. Let it absorb.

Let the brownies cool completely at room temperature. The coffee needs time to soak in and the brownies need to be cool before you add the cream layer.

Step 3: Make the Mascarpone Cream

In a large bowl, beat mascarpone cheese on medium speed for about 1 minute until smooth and creamy. Make sure it’s at room temp or it’ll be lumpy.

In a separate bowl, whip cold heavy cream with powdered sugar and vanilla on medium-high speed until stiff peaks form. Don’t overbeat or you’ll have butter.

Gently fold the whipped cream into the mascarpone in three additions. Be gentle—you want to keep all that airiness. The mixture should be light, fluffy, and cloud-like.

Add a pinch of salt and fold once more.

Step 4: Assemble the Layers

Spread the mascarpone cream evenly over the cooled, coffee-soaked brownies. Make it thick, make it luxurious. This is the star of the show.

Smooth the top with an offset spatula or the back of a spoon.

Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This is CRUCIAL. The layers need time to set and the flavors need to meld.

Step 5: Finish and Serve

Right before serving, dust the top GENEROUSLY with cocoa powder using a fine-mesh sieve. Don’t be shy—it should look like a cocoa snowstorm happened.

If using, add chocolate shavings or a sprinkle of espresso powder on top.

Use the parchment overhang to lift the whole thing out of the pan.

Cut into squares with a sharp knife, wiping it clean between cuts for perfect edges.

Serve cold and prepare for people to propose marriage.