Flourless Protein Tiramisu Brownies

Preheat oven to 325 degrees F. Grease a 8 inch pie pan and set aside.
Place the chopped chocolate into a large bowl. Heat the butter until it is very hot and slowly whisk into the chocolate. Stir until the chocolate is melted.
Add the rest of the ingredients and stir well to combine.
Place into the prepared pie pan and bake for 18-20 minutes or until brownies are cooked through. Allow to cool completely before topping with mascarpone.
To make the topping, beat the mascarpone cheese and the heavy cream with a hand mixer in a medium bowl on medium speed until soft peaks form. Beat in 1/4 cup powdered allulose, 1 teaspoon vanilla extract, and beat until slightly stiffer peaks form.
Spread over the cooled brownies in an even layer. Place 1 tablespoon unsweetened cocoa powder and espresso powder if using in a fine mesh-strainer and dust over the top in an even layer. Cut into 12 pieces, wiping the knife clean between each cut for the neatest-looking slices.
Store extras in an airtight container in the fridge for up to 7 days.