Pin It A decadent fusion of fudgy brownies and crisp cookies, these Hojicha Brookies are infused with the toasty, nutty aroma of roasted hojicha tea. This elevated twist on a classic dessert is perfect for tea lovers and anyone looking for a unique, Japanese-inspired treat.
Pin It By combining bittersweet chocolate with the earthy complexity of hojicha powder, these brookies offer a depth of flavor that is both comforting and sophisticated. The recipe yields twelve medium-sized squares, making it ideal for sharing at an afternoon tea or as a special gift.
Ingredients
- For the Hojicha Brownie Layer:
- 100 g (7 tbsp) unsalted butter
- 100 g (3.5 oz) bittersweet chocolate, chopped
- 100 g (1/2 cup) granulated sugar
- 60 g (1/3 cup) light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 60 g (1/2 cup) all-purpose flour
- 1 tbsp hojicha powder
- 1/4 tsp salt
- For the Hojicha Cookie Layer:
- 80 g (1/3 cup) unsalted butter, softened
- 70 g (1/3 cup) light brown sugar
- 40 g (3 tbsp) granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 110 g (3/4 cup + 2 tbsp) all-purpose flour
- 1 tbsp hojicha powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 60 g (1/3 cup) dark or milk chocolate chips
Instructions
- Step 1: Prep
- Preheat oven to 175°C (350°F). Line a 20x20 cm (8x8-inch) baking pan with parchment paper, leaving an overhang for easy removal.
- Step 2: Brownie Layer
- Melt butter and chocolate in a double boiler until smooth. Whisk in both sugars, eggs, and vanilla until glossy. Sift in flour, hojicha powder, and salt. Fold gently and spread in the pan.
- Step 3: Cookie Layer
- Cream softened butter with both sugars until fluffy. Mix in egg yolk and vanilla. Sift in flour, hojicha powder, baking soda, and salt. Stir until just combined, then fold in chocolate chips.
- Step 4: Assembly
- Drop spoonfuls of the cookie dough over the brownie batter, gently spreading to cover most of the surface.
- Step 5: Baking
- Bake for 23–27 minutes until the cookie top is golden and a toothpick comes out with moist crumbs.
- Step 6: Cooling
- Cool completely in the pan before lifting out and cutting into squares.
Zusatztipps für die Zubereitung
Store these brookies in an airtight container at room temperature for up to 3 days. This recipe contains wheat, eggs, milk, and soy, so be sure to check your chocolate labels for cross-contamination if you have sensitivities.
Varianten und Anpassungen
For a bolder tea profile, you can increase the hojicha powder by an additional 1/2 tablespoon per layer. Alternatively, substitute the hojicha powder with matcha or cocoa powder for a completely different flavor profile.
Serviervorschläge
These hojicha treats are exceptionally delicious when served slightly warm, especially if paired with a scoop of creamy vanilla ice cream or a hot cup of roasted tea.
Pin It With their crackly tops and fudgy centers, these Hojicha Brookies bring a touch of Japanese elegance to a classic American favorite. Enjoy the earthy, toasted notes in every bite of this fusion dessert.
Recipe FAQs
- → What makes hojicha brookies different from regular ones?
Roasted hojicha powder infuses both layers with distinctive toasty, nutty undertones that set these apart from classic chocolate versions. The tea's caramel-like notes pair beautifully with bittersweet chocolate, creating a sophisticated flavor profile you cannot get from cocoa alone.
- → Can I substitute the hojicha powder?
Matcha powder works well for a grassier, brighter flavor profile while cocoa powder yields a more traditional chocolate taste. Keep in mind that matcha produces a vibrant green color whereas cocoa darkens both layers significantly.
- → How do I know when they are done baking?
The cookie top should appear golden brown and set while a toothpick inserted into the center emerges with a few moist crumbs attached. Avoid overbaking as the brownie layer continues cooking while cooling in the pan.
- → What is the best way to store these?
Keep in an airtight container at room temperature for up to three days. Place parchment paper between layers to prevent sticking. The texture remains excellent and flavors may even deepen slightly after the first day.
- → Can I freeze the baked squares?
Wrap individual portions tightly in plastic wrap then place in a freezer bag for up to two months. Thaw at room temperature for about an hour or warm briefly in the microwave for that fresh-baked texture.
- → Why does the recipe call for both types of sugar?
Granulated sugar creates crisp edges while brown sugar adds moisture and chewiness. Using both in each layer ensures you get the perfect fudgy brownie base and tender yet crisp cookie topping in every bite.