8 tablespoons unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 tablespoons coconut oil or avocado oil or vegetable oil

¾ cup unsweetened cocoa powder

½ cup all-purpose flour

1 teaspoon instant espresso powder

2 teaspoons cornstarch

¼ teaspoon baking soda

½ teaspoon salt

4 ounces semi-sweet chocolate bar, chopped

8 ounces mascarpone cheese

1 cup heavy cream

5 tablespoons powdered sugar

1 teaspoon instant espresso powder

1 teaspoon vanilla extract

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Preheat the oven to 325°F (163°C) and lightly grease an 8×8-inch baking dish.
Whisk together melted butter and sugar in a large bowl until smooth. Add eggs and vanilla extract, whisking until fully combined. Stir in oil and cocoa powder until glossy.
Fold in flour, espresso powder, cornstarch, baking soda, and salt until just combined. Add chopped chocolate.
Pour batter into prepared dish and spread evenly. Bake for 25–30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Let brownies cool completely before topping. For best results, make the brownies a day ahead.
Beat mascarpone, heavy cream, powdered sugar, espresso powder, and vanilla extract in a bowl until soft peaks form.
Spread mascarpone topping over cooled brownies. Dust with cocoa powder, slice, and serve, or refrigerate until ready to serve.

For a stronger coffee flavor, add an extra teaspoon of instant espresso powder to the batter.

Make the brownies a day ahead and add the topping before serving for the best texture.

Store leftovers in the fridge in an airtight container for up to 3 days.

For a vegan option, replace eggs with flax eggs and use plant-based butter and mascarpone alternatives.

Brownies can be frozen for up to 2 months if wrapped tightly and stored in an airtight container.