Preheat your oven to 350°F (177°C) and line an 8-inch square baking pan with aluminum foil. Lightly spray with nonstick cooking spray.

In a medium saucepan, melt the unsalted butter and chopped semi-sweet chocolate over medium heat, stirring until smooth.

In a bowl, beat together mascarpone cheese, sugar, one egg, and a pinch of salt until smooth and creamy.

Once cooled, whisk in brown sugar and granulated sugar to the chocolate mixture, then add the remaining eggs and vanilla extract.

Fold in the all-purpose flour and salt until just combined, being careful not to overmix.

Reserve about ⅓ cup of brownie batter, then pour the rest into the prepared pan, spreading evenly.

Press the Ladyfingers into the brownie batter, ensuring even distribution, then pour the brewed coffee over them.

Spread the mascarpone mixture over the Ladyfingers, then dollop the reserved brownie batter on top, swirling together.

Bake the brownies for 38-42 minutes, until a toothpick inserted comes out with moist crumbs.

Let the brownies cool in the pan for 10 minutes, then lift out using the foil, letting them cool completely before cutting.