Preheat the oven to 180°C/ 160°C Fan/Gas Mark 4. Grease and line a 10”x8” rectangle baking tin.  

Break the chocolate into pieces and place in a microwavable bowl then add the butter. Melt the chocolate and butter in the microwave in 30 second bursts, stirring between each burst until the mixture is melted.  

Add the sugar into the melted mixture and beat until smooth and the sugar is combined.  

Add the eggs and Vanilla Extract into the mixture and whisk on a high speed for 2-3 minutes. This is easiest to do with a freestanding or hand whisk. It’s whisking in the eggs really well that gives the brownie the paper top! 

Sieve the flour and Cocoa Powder into your mixture and fold through until just combined. Pour the mixture into the prepared tin and smooth the top. Place in the oven and bake for 30 minutes, until the edges of the brownie are firm and the middle has a very slight wobble. Leave the brownie to cool in the tin.  

Pop the cream, mascarpone, Kahlua, icing sugar and Vanilla Paste into a large bowl and whisk to soft peaks. Spread 1/2 of the mixture over the cooled brownies. 

Pour your strong coffee into a bowl.

One at a time, dip your sponge fingers into the coffee until soaked but not soggy, then pop on top of the mascarpone cream, until covered.  

Pop the remining mascarpone cream in a piping bag fitted with a star nozzle.  

Pipe the remaining cream over the top of the fingers. Then dust with cocoa powder.  

Place the brownies in the refrigerator for at least 3 to 4 hours and then you can enjoy your delicious homemade brownie tiramisu!