Preheat oven to 350° F / 175° C. Line an 8×8-inch square baking tin with parchment, and spray with nonstick spray. Set aside.

Cheesecake Topping:

Add cream cheese to a mixing bowl or the bowl of a stand mixer and mix on high speed until smooth and creamy.

Add Nutella, confectioner’s sugar, egg, flour, and salt and mix until until well combined. Set aside while you prepare the brownie base.

Brownies:

Melt butter in a saucepan over medium heat.

Whisk in chopped dark chocolate, and continue whisking until chocolate melts.

Whisk in espresso powder or instant coffee and allow it to dissolve in the warm chocolate. Remove from heat.

In a large mixing bowl or the bowl of a stand mixer, mix eggs on high speed until pale and frothy.

Add granulated sugar and vanilla bean paste and mix until well combined.

Sift in the flour, baking powder, and kosher salt and mix until just incorporated. With a rubber spatula, scrape down the sides of the bowl and mix again.

Add the melted chocolate mixture and mix until just combined. With a rubber spatula, scrape the bottom of the bowl, then mix again.

Gently fold the chopped hazelnuts into the batter.

Pour batter into prepared tin.

Top with the Nutella cheesecake topping, using a rubber spatula to spread it evenly across the entire surface.

Bake in preheated oven for 50-55 minutes, or until the center just barely jiggles, and a cake tester comes out mostly clean.

Transfer to a wire rack and allow to cool completely, at least two hours. Slice into squares and serve.

Store leftover brownies in an airtight container at room temperature for up to three days.