8ounces(226g) mascarpone cheesesoftened to room temperature
¼cup(50g) granulated sugar
1large eggroom temperature preferred*
½cup(120g) strong brewed coffee
Preheat the oven to 350ºF (177ºC). Line an 8" square baking pan with foil and spray with nonstick spray. Set aside.
In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Allow mixture to cool while you move onto the mascarpone layer.
In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the softened mascarpone cheese, sugar, egg, and salt until completely smooth.
FINISH THE BROWNIE LAYER
Whisk sugar into cooled chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Whisk in the vanilla. Add the flour and salt and stir gently until completely combined.
Reserve ⅓ cup of the batter and set aside.
Pour the remaining brownie batter into the prepared pan.
Press each individual Ladyfinger cookie upside down into the brownie batter. See post narrative for a visual.
Once you have placed all 12 Ladyfinger cookies, pour the brewed coffee evenly over the Ladyfingers.
Working quickly because the Ladyfingers will become quite soft, pour the mascarpone layer on top of the Ladyfingers and, using a spatula, carefully spread the layer and cover all exposed cookies.
Drop spoonfuls of the reserved brownie batter on top of the mascarpone cheese layer and use a knife to create swirls by dragging it through the batter.
Bake brownies for 42-45 minutes or until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool completely before cutting into squares. Store brownies covered in the refrigerator up to 1 week or in the freezer up to 2 months.