Hojicha Brookies Brownie Cookie Fusion (Print Version)

Fudgy brownie meets crispy cookie in these hojicha-infused bars with toasty roasted tea flavor.

# 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

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing edges to overhang for convenient removal.
02 - Melt butter and chopped chocolate together in a heatproof bowl positioned over simmering water using a double boiler method, stirring constantly until smooth. Allow mixture to cool slightly, then whisk in both sugars followed by eggs and vanilla until the mixture reaches a glossy consistency. Sift flour, hojicha powder, and salt over the mixture, folding gently until just combined. Spread evenly across the prepared pan.
03 - Cream softened butter with both sugars until light and fluffy using an electric mixer or by hand. Incorporate egg yolk and vanilla extract. Sift in flour, hojicha powder, baking soda, and salt, stirring until just combined. Fold in chocolate chips until evenly distributed.
04 - Drop spoonfuls of cookie dough over the brownie batter, gently spreading to cover most of the surface. Small gaps between portions are acceptable.
05 - Bake for 23 to 27 minutes, until the cookie topping achieves a golden color and a toothpick inserted into the center emerges with a few moist crumbs remaining.
06 - Allow brookies to cool completely in the pan before carefully lifting out using parchment paper overhang. Cut into 12 equal squares.

# Top Tips:

01 -
  • The contrast between fudgy brownie and crisp cookie is genuinely addictive, and hojicha brings a sophistication that regular brownies can't touch.
  • These come together faster than you'd expect, making them perfect for impressing someone without spending your whole day in the kitchen.
02 -
  • Don't overbake chasing that perfectly golden top; a few moist crumbs on the toothpick mean the brownie layer will stay fudgy and the cookie won't dry out as they cool and set.
  • The cookie dough is stiffer than brownie batter, so if yours feels too thick to spread, let it sit at room temperature for 5 minutes or flatten it with the back of a lightly oiled spoon.
03 -
  • Use a bench scraper or thin spatula to cut these cleanly, wiping the tool between each cut so you don't drag crumbs into the fudgy center.
  • If you're sensitive to tea flavors, start with the regular amount of hojicha powder rather than doubling it, because the toastiness intensifies as these cool and can become overwhelming if you go too heavy.
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