Preheat your oven to 350°F / 180°C (160° fan-assisted) and line an 8-inch square pan with parchment paper.

Melt the butter and chopped chocolate in a heatproof bowl in the microwave in 30-second bursts, stirring in between, until totally melted. Set aside.

In a large bowl, combine the sugar and eggs and whisk until thick and custard-like, about 30 seconds.

Pour the melted chocolate mixture into the egg/sugar mixture, add the vanilla, and gently whisk until fully incorporated.

Dissolve the espresso powder in a splash of hot water and mix until smooth, then pour into the brownie batter and stir it in.

Sift the flour and salt into the bowl and fold everything together until there are no lumps of flour.

Pour the brownie batter into the prepared pan and bake for 25-30 minutes.

Let the brownies cool completely in the pan, then transfer to the fridge until ready to assemble.

In a bowl, mix the mascarpone, powdered sugar, amaretto, and vanilla until smoothly combined with no lumps.

In a separate bowl, whip the cream on medium speed until stiff peaks form.

Fold the whipped cream into the mascarpone mixture until combined.

Remove the brownies from the baking pan and peel back the parchment paper from the sides.

Decorate the brownies by either piping the mascarpone cream on top or spreading it evenly.

Dust the top of the brownies generously with cocoa powder.

Slice the brownies into 16 equal pieces and enjoy.