Ingredients

The following ingredients have 1 Servings
  • 1 9-inch pie crust (pre-made or use your favorite recipe)
  • 1/2 cup (1 stick) unsalted butter, cold
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup all-purpose flour
  • 1/4 cup dark or dutch process cocoa powder
  • 1/2 teaspoon instant espresso powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/4 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chocolate hazelnut spread (like Nutella)
  • flake sea salt (such as Maldon), for sprinkling
  • toffee bits (optional, for sprinkling)

Instruction

  • Preheat oven to 350 degrees F. Roll out pie crust to slightly thinner than you would for a normal pie, and gently ease into a 9-inch tart pan with removable bottom. Run a rolling pin over top of pan to trim excess dough. Refrigerate crust until ready to use.To prepare sugar cookie dough, place butter in the bowl of a stand mixer or a large mixing bowl and beat on medium-high speed until light and fluffy. Add sugar and beat until incorporated. Mix in egg and vanilla. Add flour, baking powder, and salt and mix until dough comes together.To prepare brownie layer, sift together flour, cocoa powder, espresso powder, baking soda, and salt into a bowl. Whisk to combine and set aside.In a medium bowl, whisk melted butter with sugar and brown sugar until it forms a thick paste. Whisk in egg and vanilla. Add dry ingredients and fold until just incorporated and no dry flour remains. Pour batter into chilled pie crust.Place Nutella in a microwave safe bowl and microwave for 10-15 seconds or until just softened. Drizzle over top of brownie batter, then crumble sugar cookie dough over top. (You’ll probably only need about 2/3 of the dough, as you still want some brownie peeking through. But don’t waste the leftover – roll it out and bake some cookies to go with your pie!) Sprinkle with salt and toffee bits (if using).Bake for 30 to 35 minutes or until brownie is puffed and set and sugar cookie is light golden brown. Remove from oven and let cool to room temperature before slicing and serving. Tart will keep, covered in the refrigerator, for up to 5 days.