Directions

1. To prepare the Brownie: Combine unsalted butter and semi-sweet chocolate chips in a mixing bowl. Melt them over a pot of boiling water, then mix in the espresso.
2. In another bowl, whisk together eggs, sugar, and salt until smooth. Pour in the espresso-chocolate mixture and mix thoroughly.
3. Integrate cocoa powder into the mixture, followed by flour. Stir until just combined, then gently fold in dark chocolate chunks.
4. Pour the brownie batter into a greased 20 cm square pan lined with parchment paper. Bake at 175°C for approximately 45 minutes until the edges slightly pull away and the centre sets. Allow to cool on a wire rack.
5. For the Strawberries: Combine all ingredients and let sit for at least 30 minutes. Refrigerate until ready to use. Retain the liquid from the berries for garnishing.
6. For the Mascarpone Cream: Whisk Whipped Cream and powdered sugar until soft peaks form. In a separate bowl, gently combine mascarpone and vanilla.
7. Gradually add Mascarpone to the whipped cream, whisking until thickened with firm peaks. Avoid over-beating to prevent splitting.