Hojicha Brookies Brownie Cookie (Print Version)

Fudgy brownie and crisp cookie layers infused with roasted hojicha tea for a uniquely toasty, nutty twist on classic bars.

# What You'll Need:

→ Hojicha Brownie Layer

01 - 7 tablespoons unsalted butter
02 - 3.5 ounces bittersweet chocolate, chopped
03 - 1/2 cup granulated sugar
04 - 1/3 cup light brown sugar
05 - 2 large eggs
06 - 1 teaspoon vanilla extract
07 - 1/2 cup all-purpose flour
08 - 1 tablespoon hojicha powder
09 - 1/4 teaspoon salt

→ Hojicha Cookie Layer

10 - 1/3 cup unsalted butter, softened
11 - 1/3 cup light brown sugar
12 - 3 tablespoons granulated sugar
13 - 1 large egg yolk
14 - 1/2 teaspoon vanilla extract
15 - 3/4 cup plus 2 tablespoons all-purpose flour
16 - 1 tablespoon hojicha powder
17 - 1/4 teaspoon baking soda
18 - 1/4 teaspoon salt
19 - 1/3 cup dark or milk chocolate chips

# How To Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, extending paper beyond edges for easy removal.
02 - Melt butter and chopped chocolate together in a heatproof bowl suspended over simmering water, stirring constantly until completely smooth. Remove from heat and allow to cool slightly.
03 - Whisk both sugars into melted chocolate mixture, then add eggs and vanilla extract, stirring until the mixture becomes glossy and well-incorporated.
04 - Sift flour, hojicha powder, and salt directly over the chocolate mixture. Fold gently with a spatula until just combined, being careful not to overmix. Spread evenly across the prepared pan.
05 - In a separate bowl, cream softened butter with both sugars using an electric mixer or by hand until the mixture becomes light and fluffy, approximately 2-3 minutes.
06 - Mix in egg yolk and vanilla extract until fully incorporated into the butter-sugar mixture.
07 - Sift flour, hojicha powder, baking soda, and salt over the wet mixture. Stir until just combined, then fold in chocolate chips until evenly distributed.
08 - Using a spoon, drop portions of cookie dough over the brownie batter surface, gently spreading to cover most areas. Small gaps between portions are acceptable.
09 - Bake for 23-27 minutes until the cookie top layer achieves golden-brown coloring and a toothpick inserted into the center emerges with a few moist crumbs remaining.
10 - Allow brookies to cool completely in the pan before using parchment paper overhang to lift from pan. Cut into 12 equal squares.

# Expert Tips:

01 -
  • The unique aroma of roasted hojicha tea balances the rich chocolate.
  • Perfect texture contrast between a fudgy brownie base and a crisp cookie top.
  • A sophisticated, vegetarian-friendly dessert that is easy to serve in squares.
02 -
  • Always sift the hojicha powder to ensure it integrates smoothly into the batter without clumping.
  • Use parchment paper with an overhang to easily lift the brookies from the pan without breaking the delicate crust.
  • Letting the brookies cool completely is crucial for achieving clean, sharp edges when cutting into squares.
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