Preheat the oven to 350F.

Line a 9-by-13-inch baking dish with parchment paper; add soft butter, smearing it around and rubbing into the paper.

In a small saucepan, melt the butter over low heat. Remove from the heat and add the chopped chocolate. If the heat from the butter does not fully melt the chocolate, put the pan back over the heat for 10 seconds and stir until melted. Add in the cocoa powder and stir well. Set chocolate mixture aside to cool.

Sift the flour, espresso powder and cocoa powder into a small mixing bowl. Set aside.

In a medium mixing bowl, add the eggs, both sugars, salt, and vanilla. With a mixer, beat on high speed until the mixture thickens, 4 to 5 minutes.

Pour the cooled chocolate into the egg mixture and gently mix together until combined.

Add the flour, cocoa powder, and espresso powder and gently mix together with a rubber spatula. Don’t over mix.

Pour the batter into the 9x13 dish and smooth the top. Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes.

Allow to cool for an hour or so before adding the espresso cream on top.

In a large bowl, combine the mascarpone cheese and heavy cream; beat on medium speed until combined, about 1 minute.

Add the sugar, salt, vanilla extract, and espresso powder. Continue to beat on medium-high speed until soft peaks form, about 1-2 minutes.

Top the cooled brownies with the espresso cream, using a spatula to spread the espresso cream into an even layer.

Using a fine mesh sieve dust the top of the espresso cream topped brownies with cocoa powder.

Cut into pieces and serve or store in the fridge until ready to serve.