Fudgy Hazelnut Rye Brownies

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1/2 pound (2 sticks) unsalted butter, plus more for the pan

1/2 pound dark chocolate, chopped (mix of bittersweet and semi-sweet)

1 cup (130 grams) rye flour

1/4 cup (25 grams) unsweetened Dutch processed cocoa powder

1 teaspoon baking powder

1 teaspoon kosher salt

4 large eggs

1 cup (215 grams) natural cane sugar

2 teaspoons vanilla extract

1/4 cup strong brewed coffee (or espresso)

1 cup (125 grams) toasted and skinned hazelnuts, coarsely chopped

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