Hojicha Brookies (Printable)

Decadent fusion of fudgy brownies and crisp cookies with roasted hojicha tea's toasty aroma.

# 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, allowing excess to hang over edges for convenient removal.
02 - Combine butter and chopped chocolate in a heatproof bowl suspended over simmering water, stirring until fully melted and smooth. Remove from heat and cool slightly. Whisk in both sugars until incorporated, then add eggs and vanilla, stirring until the mixture becomes glossy and homogeneous.
03 - Sift together flour, hojicha powder, and salt. Gently fold the dry ingredients into the chocolate mixture using a spatula until just combined, being careful not to overmix. Spread the batter evenly across the prepared pan.
04 - Cream softened butter with both sugars until the mixture achieves a light, fluffy consistency. Incorporate egg yolk and vanilla extract, mixing thoroughly. Sift flour, hojicha powder, baking soda, and salt together, then gently stir into the butter mixture until combined. Fold in chocolate chips.
05 - Drop spoonfuls of cookie dough across the brownie layer, gently spreading to cover most of the surface. Some gaps between portions are acceptable.
06 - Place pan in preheated oven for 23 to 27 minutes. The cookie topping should turn golden brown, and a toothpick inserted into the center should emerge with a few moist crumbs.
07 - Allow the brookies to cool completely in the pan, then carefully lift out using the parchment overhang. Cut into 12 equal squares.

# Expert Tips:

01 -
  • The magic is real: you get the best of both worlds, that chewy-fudgy brownie combined with crispy cookie layers in every single bite.
  • Hojicha's toasty, almost nutty flavor feels sophisticated without being intimidating, making you look like you know your way around a kitchen.
  • It's genuinely foolproof for a medium-difficulty dessert, and the parchment overhang means cleanup is minimal.
02 -
  • If the cookie layer looks underbaked, it probably isn't—those moist crumbs are intentional and keep everything from drying out as it cools.
  • Don't skip the double boiler for melting chocolate; direct heat will scorch it and ruin the whole brownie base faster than you'd think possible.
03 -
  • Pull your eggs and butter out of the fridge well ahead of time; room temperature ingredients mix together so much more smoothly and create better texture.
  • The parchment overhang is genuinely a game-changer—it lets you lift the entire baked rectangle out without a single crumb left behind in the pan.
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