Instructions

1. Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper and set aside.
2. In a large mixing bowl whisk together the melted butter and brown sugar. Add the egg and egg yolk, and vanilla extract and mix well.
3. Add the flour, espresso powder, salt, and baking powder. Fold together until just mixed and no clumps of flour remain. Do not overmix.
4. Pour the batter into your prepared pan, spreading into an even layer.
5. Bake for 20 to 25 minutes or until the blondies are golden brown, set on the edges and have puffed up. The middle will still be slightly undercooked, but they will continue to cook as they cool!
6. Next, make the espresso soak. Combine the warm water, espresso powder, and cocoa powder in a small bowl. Whisk until the espresso powder and cocoa fully dissolve. Use a pastry brush to soak the top of the blondies, dipping your brush into the soak and then pressing the soak into the top of blondies. Cover and set aside to cool completely.
7. One the blondies are completely cool, make the mascarpone cream. In a stand mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, powdered sugar, vanilla and salt. Start on low speed, gradually increasing to high and beat until smooth and the cream has stiffened, about 1 minute. Use a rubber spatula to scrape down the sides and mix for 20 more seconds. Do not over mix or the cream can split!
8. Spread the mascarpone cream over the the top of the blondies into a smooth, even layer. Dust the top generously with cocoa powder and place in the fridge for 30 minutes to set before slicing and serving