Hojicha Brookies (Printable version)

Decadent fusion of fudgy brownies and crisp cookies, infused with roasted hojicha tea for toasty, nutty aromas.

# What You 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, leaving an overhang for easy removal.
02 - Melt butter and chocolate together in a heatproof bowl over simmering water using a double boiler, stirring until smooth. Cool slightly, then whisk in both sugars until combined. Add eggs and vanilla, mixing until glossy. Sift in flour, hojicha powder, and salt, folding gently until just combined. Spread evenly in prepared pan.
03 - Cream softened butter with both sugars until light and fluffy. Mix in egg yolk and vanilla. Sift in flour, hojicha powder, baking soda, and salt, stirring until just combined. Fold in chocolate chips.
04 - Drop spoonfuls of cookie dough over brownie batter, gently spreading to cover most of the surface. Some gaps are acceptable.
05 - Bake for 23-27 minutes, until the cookie top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
06 - Cool completely in the pan before lifting out using parchment overhang and cutting into squares.

# Expert Advice:

01 -
  • The toasty hojicha powder adds a unique, smoky depth that pairs perfectly with chocolate.
  • Offers a stunning contrast between a fudgy brownie base and a crisp cookie top.
  • Easy to make with a medium difficulty level, yielding 12 delicious servings.
  • A vegetarian-friendly dessert that feels truly elevated and modern.
02 -
  • Avoid overbaking to ensure the brownie layer remains fudgy and moist.
  • Use high-quality bittersweet chocolate for the brownie base to complement the hojicha.
  • Letting the brookies cool completely is essential for achieving clean cuts.
  • When layering, don't worry about perfectly covering the brownie; the gaps add to the rustic charm.
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