Preheat the oven to 180 degree Celsius.

Melt the butter and the chocolate in a double boiler (boil some water in a large pan, put another heat proof bowl on top to melt the ingredients). You can save your time by melting them in microwave but the final texture won’t come out as smooth.

Sift and mix the dry ingredients

Whisk the dry ingredients to the chocolate mixture. Add the dry ingredients a spoon at a time to make sure there’s no lump

Add the eggs and orange extract. Mix well until you get the silky texture

Line and grease a 20x20 cm baking pan with parchment paper, butter, and some flour. Pour the batter into the pan. Bake in the oven for 30 minutes

Cool the brownie on a wire rack while preparing the cream

Mix the mascarpone and the sugar with a plastic spatula until well incorporated

Once the brownie is cooled down, cut the outer layer of the brownie to create a nice even layer

Cut the brownie in half. Smear the cream on top of one part

Stack the other part of the brownie and dust with a spoonful of confectioners sugar

The perfect way to enjoy the brownie is pairing it with a cup of black coffee