Espresso Brownies

Preheat the oven to 350°F.

Combine semi-sweet and bittersweet chocolates and butter in a bowl over a double boiler and stir until melted and smooth.

Remove from the heat and let cool slightly.

In a large bowl, sift together flour, cocoa powder, baking powder, salt and espresso. Set aside.

In a mixing bowl, beat sugar, egg and vanilla on medium high until light in color and frothy, about 2 minutes.

Beat in melted chocolate mixture until well combined.

Add flour mixture slowly, carefully folding into the chocolate mixture in several batches.

Stir in hazelnuts, if using.

Pour the mixture into an 11x7-inch non-stick baking dish and bake until a toothpick inserted in the center comes out clean, about 35 minutes.

Cool completely before cutting into 12 rectangles.