Save to Pinterest Discover the perfect harmony of textures and flavors with these Hojicha Brookies. This decadent fusion brings together the fudgy, rich consistency of a classic brownie with the crisp, buttery bite of a cookie, all elevated by the deeply toasty and nutty aroma of roasted hojicha tea. It is a sophisticated treat designed specifically for tea enthusiasts and anyone looking to add a gourmet Japanese-inspired twist to their dessert repertoire.
Save to Pinterest Hojicha is a roasted green tea that offers a completely different profile than the grassy notes of matcha. Its earthy, cocoa-like undertones make it a natural companion for bittersweet chocolate. By layering these two distinct batters, you create a complex flavor experience that is both comforting and surprisingly refined.
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: Preparation
- Preheat your oven to 175°C (350°F). Line a 20x20 cm (8x8-inch) baking pan with parchment paper, ensuring there is an overhang for easy removal later.
- Step 2: Make the Brownie Layer
- Melt the butter and bittersweet chocolate together in a heatproof bowl over simmering water (double boiler), stirring until smooth. Let it cool slightly. Whisk in both granulated and light brown sugars, then add the eggs and vanilla, mixing until the batter looks glossy. Sift in the flour, hojicha powder, and salt, then fold gently until just combined. Spread this mixture evenly into your prepared pan.
- Step 3: Make the Cookie Layer
- Cream the softened butter with both sugars until the mixture is light and fluffy. Mix in the egg yolk and vanilla extract. Sift in the flour, hojicha powder, baking soda, and salt. Stir until just combined, then fold in the chocolate chips.
- Step 4: Assembly
- Drop spoonfuls of the cookie dough over the brownie batter. Gently spread it to cover most of the surface; a few small gaps are perfectly fine.
- Step 5: Baking
- Bake for 23–27 minutes. The top should be golden, and a toothpick inserted in the center should come out with a few moist crumbs.
- Step 6: Cooling
- Allow the brookies to cool completely in the pan before lifting them out and cutting them into 12 squares.
Zusatztipps für die Zubereitung
To ensure success, have the following tools ready: a 20x20 cm baking pan, several mixing bowls, a whisk and spatula, a sifter, and parchment paper. An electric hand mixer is optional but helpful for creaming the cookie dough butter. Sifting the hojicha powder is a crucial step to avoid any bitter clumps in the final bake.
Varianten und Anpassungen
If you prefer an even stronger tea presence, you can increase the hojicha powder by 1/2 tbsp in each layer. For those who want to experiment with other flavors, you can substitute the hojicha powder with matcha or traditional cocoa powder. If you are sensitive to allergens, remember that this recipe contains wheat, eggs, milk, and potentially soy from the chocolate.
Serviervorschläge
These Hojicha Brookies are excellent when served slightly warm, particularly with a side of vanilla ice cream to balance the roasted notes. Each serving contains approximately 245 calories, 13g of fat, 29g of carbohydrates, and 3g of protein. Store any leftovers in an airtight container at room temperature for up to 3 days to maintain their texture.
Save to Pinterest Whether shared with friends over a cup of tea or enjoyed as a solo indulgence, these Hojicha Brookies offer a sophisticated and satisfying dessert experience. The roasted tea flavor provides a unique depth that will keep you coming back for more.
Recipe FAQs
- → What does hojicha taste like?
Hojicha is roasted Japanese green tea with a distinctive toasty, nutty flavor profile. Unlike grassy green teas, hojicha offers caramel-like notes and low bitterness, making it perfect for baking. The warmth pairs exceptionally well with chocolate.
- → Can I use matcha instead of hojicha?
Yes, you can substitute matcha powder for hojicha, though the flavor will be different—more grassy and vegetal rather than toasty and nutty. Cocoa powder is another alternative for a purely chocolate-focused version.
- → How do I know when they're done baking?
The brookies are ready when the cookie top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs. The center should still feel slightly soft—it will firm as it cools. Overbaking makes the brownie layer dry.
- → Should I refrigerate these?
Store at room temperature in an airtight container for up to 3 days for the fudgiest texture. Refrigeration can make the brownie layer denser and the cookie layer harder, but extends shelf life to a week. Bring to room temperature before serving.
- → Can I freeze these?
Absolutely. Wrap individual squares tightly in plastic wrap and freeze for up to 3 months. Thaw overnight at room temperature or microwave for 15-20 seconds for a warm treat.
- → Why is there a cookie dough layer on top?
The contrasting textures are what make brookies special. The brownie layer stays dense and fudgy while the cookie layer bakes crisp yet chewy, creating interest in every bite. The cookie dough also adds extra chocolate chips throughout.