Sugar Cookie Brownie Tart
Ingredients:
- butter, cold - 1/2 c
- sugar - 1/2 c
- egg - 1
- vanilla - 1 t
- flour - 1 1/2 c
- baking powder - 1 t
- salt - 1/4 t
- flour - 1/3 c
- dar cocoa powder - 1/4 c
- instant espresso powder - 1/2 t
- salt - 1/4 t
- baking soda - 1/8 t
- butter, melted - 1/4 c
- sugar - 1/4 c
- brown sugar - 1/4 c
- egg - 1
- vanilla - 1/2 t
- chocolate hazelnut spread - 1/4 c
- seat salt -
- toffee bits -
- pie crust - 9 inch
Instructions:
Carefully place pie crust into a 9 inch tart pan with removable bottom, trim excess dough. Place in refrigerator until ready to use.
Prepare sugar cookie dough - beat butter on medium high speed until light and fluffy. Add sugar and beat; mix in egg and vanilla. Add flour, baking powder and salt and mix until dough comes together.
Prepare brownie layer - whisk together flour, cocoa powder, espresso powder, baking soda and salt into a bowl; set aside. In a bowl, whisk melted butter with sugar and brown sugar (mixture will be thick). Whisk in egg and vanilla. Add dry ingredients and fold just until no dry flour remains. Pour batter into pie crust.
Soften hazelnut spread, drizzle over top of brownie batter, then crumble 2/3 of sugar cookie dough over top. (Bake cookies with the leftover dough.) Sprinkle salt and toffee bits over top.
Bake in a preheated 350 degree oven for 30 - 35 minutes or until brownie is puffed and set and sugar cookie is light golden brown. Cool to room temperature before slicing. Cover, store in the refrigerator, for up to 5 days.
