Hojicha Brookies (Printable)

Fudgy brownie meets crispy cookie in these roasted Japanese tea bars

# 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 overhang for easy removal.
02 - Melt butter and chopped chocolate together in a heatproof bowl over simmering water using a double boiler method, stirring until smooth. Allow to cool slightly.
03 - Whisk both sugars into the melted chocolate mixture, then incorporate eggs and vanilla extract, mixing until glossy.
04 - Sift flour, hojicha powder, and salt into the chocolate mixture. Fold gently until just combined. Spread evenly across the prepared pan.
05 - Cream softened butter with both sugars until light and fluffy. Mix in egg yolk and vanilla extract until incorporated.
06 - Sift flour, hojicha powder, baking soda, and salt into the butter mixture. Stir until just combined. Fold in chocolate chips.
07 - Drop spoonfuls of cookie dough over brownie batter, gently spreading to cover most of the surface. Some gaps are acceptable.
08 - Bake for 23 to 27 minutes until the cookie top reaches golden brown and a toothpick inserted in center emerges with a few moist crumbs.
09 - Cool completely in the pan before lifting out using parchment overhang. Cut into squares for serving.

# Expert Suggestions:

01 -
  • The unique toasty and nutty flavor of hojicha tea pairs beautifully with bittersweet chocolate.
  • You get the best of both worlds: a dense, fudgy brownie and a crisp, buttery cookie.
  • Simple ingredients and clear steps make this a medium-difficulty bake with impressive results.
02 -
  • Ensure the melted chocolate mixture has cooled slightly before adding the eggs to prevent them from scrambling.
  • Use the parchment paper overhang to lift the entire block out of the pan for perfectly clean slices.
  • An electric hand mixer can be used to make the cookie layer extra fluffy, though a spatula works fine for folding.
Return