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Preheat your oven to 170°C.
Brown the butter in a pan, then melt the chocolate separately. Stir them together and let the mixture cool slightly.
In a large bowl, whisk the eggs and caster sugar until pale and fluffy.
Add the chocolate and butter mixture to the eggs and sugar, whisk to combine.
Sift in the flour, cocoa powder and salt, then fold until just incorporated.
Pour the batter into a lined square tin and spread evenly.
Bake for 22 minutes. Let it cool completely in the tin.
Brew about 150ml of strong coffee and allow it to cool.
Briefly dip each ladyfinger into the coffee, then arrange them tightly in a single layer over the cooled brownie base.
In a bowl, whip the double cream to soft peaks.
Add the sugar and mascarpone, then beat until the mixture is thick and smooth.
Spread the mascarpone cream evenly over the ladyfinger layer.
Cover the tin with foil or cling film and refrigerate overnight (at least 8 hours).
Just before serving, dust the top with unsweetened cocoa powder.