- 1 cup Semi-Sweet Chocolate Chips, divided (I like Ghiraradelli)
- 1 stick of unsalted butter, cut into pieces
- 1 cup firmly packed brown sugar
- 1 teaspoon pure vanilla extract
- 1 Tablespoon instant espresso powder
- 1/4 cup Kahlua
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/4 cup dark cocoa powder (I like Hershey’s special dark)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 9-12 Italian ladyfinger cookies
- 1/2 cup warm espresso or strong coffee mixed with 2 Tablespoons of sugar
- 2 Tablespoons Kahlua
Marsala Mascarpone Topping:
- 1/2 cup mascarpone
- 1/4 cup sugar
- 1/4 marsala wine
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- Cocoa and/or espresso powder and chocolate shavings for dusting
- Preheat oven to 350. Butter and flour an 8 inch baking pan or brownie pan.
- In the top of a double boiler over simmering water, melt 1/2 cup of chocolate chips with the butter and stir until smooth. Remove from heat and cool slightly.
- Add sugar, vanilla, espresso powder and Kahlua into chocolate mixture, and stir to combine. Add the eggs and mix until completely incorporated. Sift the flour, cocoa powder, baking powder, and salt together and add to the chocolate mixture. Slowly fold the flour mixture into chocolate mixture mixing well until blended. Stir in the other 1/2 cup of chocolate chips and pour batter into prepared pan.
- Combine warm espresso, sugar and Kahlua in a dish and stir to dissolve sugar. Quickly dip ladyfingers in espresso mixture (don’t soak them) and place each one inside pan on top of brownie mixture, pressing down slightly into batter so it adheres when baking.
- Bake 20-23 minutes, for a chewy brownie consistency. Remove from the oven and cool completely.
While brownies are baking make Marsala cream topping:
1. Combine mascarpone and sugar in a mixing bowl with paddle attachment (or hand held mixer is fine) and beat over medium until mixed well. Add in vanilla and Marsala and continue mixing until incorporated. Switch beater to whisk attachment if using a stand mixer, add in heavy cream, slowly turn speed on low gradually increasing to medium high and mix until cream thickens and forms firm peaks. It’s okay if the peaks are not completely stiff just make sure they are firm enough so that the cream holds a thick layer atop the brownies.
2. When brownies have baked and completely cooled, loosen brownie edges from the pan and run a spatula underneath to ensure the whole middle area comes away completely. Place a cutting lined with wax paper on top of the brownie pan and over to invert. Place another board lined with parchment paper on top and flip again so that brownie slab is right side up.
3. Brush lady fingers with a bit more of the espresso syrup if desired and then spread Marsala cream over the brownie slab making sure the cream comes squarely to the edges. Cut brownies into squares and dust with cocoa, espresso powder or a combination of the two. Add shaved chocolate curls as well, if desired.
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