Espresso Blondies

1. Start by grease a 9 x11 or 8×8 pan with butter and line with parchment paper (this will make it easier to remove the bars after they have cooked and chilled). Preheat the oven to 350°F. 
2. In a medium bowl add your dry ingredients – flour, salt, baking powder, espresso powder. Set aside while the cream butter and sugar. 
3. Using a stand mixer, cream your butter and brown sugar until incorporated and creamy. Add in your eggs and vanilla and blend until combined.
4. Next, gradually add in your dry mixture a third at a time, making sure each is blended before adding the next. Once you have your batter mixed together, set aside while you make the mascarpone and cream cheese top layer. 

Tiramisu Layers

1. In a separate bowl, whisk together softened cream cheese, mascarpone cheese, egg whites, sugar and vanilla until combined. This could take a couple minutes to get a smooth consistency. Keep mixing until you do. 
2. Brew 2 shots of espresso and let it cool for several minutes while you start to assemble the layers.
3. It is time to assemble the bars. Start by pouring the two thirds of the blondie batter in the greased, parchment-paper-lined pan. Spread the batter in an even layer across the bottom. Saving one third of the batter to swirl in the top layer. 
4. Next place your lady fingers on top of the brownie batter in a single layer. Using a pastry brush, dip into the espresso shot and generously brush the lady fingers until they are soaked with espresso. Don’t pour the espresso over the lady fingers. You want to make sure all the espresso is being soaked dup by the lady finger cookies. Once the lady fingers start to appear soaked, you can stop brushing.
5. Lastly, pour your mascarpone cheese mixture over the lady fingers and spread in an even layer. Drop the last third of the batter in spoonfuls over the mascarpone layer and swirl gently with a knife. 
6. Place the bars in the preheated oven and bake for 50-55 minutes until the top has browned on the edges and no batter clings to a toothpick when you poke it. Let it chill for 15-20 minutes. Slice and remove from the pan.