Melt chocolate and butter

• Melt the dark chocolate and butter in a small saucepan over low heat.
• Add the sugar and brown sugar and stir well until dissolved.

Make the brownie batter

• Add the eggs one at a time, mixing until fully incorporated.
• Gradually add the sifted flour, stirring gently until just combined.

Bake the brownie

• Pour the batter into a lined baking dish.
• Bake at 175 °C for 25–30 minutes.
• Let the brownie cool completely.

Soak with coffee

• Use a fork to poke holes all over the cooled brownie.
• Pour the espresso evenly over the top.

Prepare the mascarpone cream

• Whip the cold heavy cream to soft peaks.
• Add the mascarpone and powdered sugar and whip until smooth and firm.

Assemble and serve

• Spread the mascarpone cream over the brownie.
• Dust with unsweetened cocoa powder before serving.