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Preheat the oven to 325 degrees Fahrenheit. Grease a 10-inch skillet, and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs and sugar on medium-high speed for 5 minutes or until the mixture is thick and light yellow in color.
Add the cocoa powder, instant espresso, flour, and salt. Mix until just combined.
Turn the mixer to low, and slowly pour in the melted, cooled butter, Nutella, and vanilla mixing until no streaks remain.
Gently fold in the chocolate pieces.
Pour the batter into the skillet. Bake for 25 minutes or until the brownie is puffed on top but still wiggly in the center. Note: The longer the brownie bakes, the more set the center will be.
Remove the skillet from the oven, and let it cool slightly in the skillet.
Serve warm topped with a scoop of vanilla ice cream, if desired.