Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with foil or parchment paper. Spray the foil or parchment with cooking spray.

In a small bowl, whisk the flour and salt.

In a medium microwave-safe bowl, combine the chocolate and butter and microwave on high for 1 minute. Stir until the chocolate is melted and smooth. Stir in the 2 tablespoons of espresso. Whisk in the sugar until smooth. Add the eggs, whisking only until incorporated and smooth. The more you beat the eggs here, the more air you'll add to the batter and the less fudgy your brownies will turn out, so try to only whisk the eggs in as much as you need to.

Using a rubber spatula, fold in the flour mixture just until combined and no white clumps remain. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the pan comes out with just a few fudgy crumbs, 28 to 32 minutes.

Let the brownies cool completely on a wire rack. Remove from the pan by lifting the foil or parchment and frost with the chocolate hazelnut spread. Cut into 12 squares. Serve with your favorite brewed Gourmesso coffee or espresso capsule.