Hojicha Brookies (Printable)

Fudgy brownie meets crisp cookie with roasted hojicha infusion for a toasty, nutty twist on classic bars.

# 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

# Method:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing excess paper to hang over edges for convenient removal.
02 - Melt butter and chopped bittersweet chocolate together using a double boiler method, stirring constantly until completely smooth. Remove from heat and allow to cool slightly. Whisk in both granulated and brown sugars until combined. Add eggs and vanilla extract, whisking until the mixture becomes glossy and well incorporated. Sift flour, hojicha powder, and salt directly into the mixture. Fold gently with a spatula until just combined, being careful not to overmix. Pour the batter evenly into the prepared pan.
03 - In a separate mixing bowl, cream softened butter with both granulated and brown sugars using an electric mixer until the mixture becomes light, fluffy, and pale in color. Add egg yolk and vanilla extract, mixing until fully incorporated. Sift flour, hojicha powder, baking soda, and salt into the mixture. Stir until just combined. Gently fold in chocolate chips with a spatula.
04 - Using a spoon, drop portions of the prepared cookie dough over the brownie batter in the pan. Gently spread the cookie dough to cover most of the surface, allowing some small gaps to remain visible.
05 - Transfer the pan to the preheated oven and bake for 23 to 27 minutes. The cookie layer should turn golden brown on top. Insert a toothpick into the center; it should emerge with a few moist crumbs, indicating proper doneness.
06 - Remove the pan from the oven and allow the brookies to cool completely at room temperature while still in the pan. Once fully cooled, use the parchment paper overhang to lift the entire baked good from the pan. Cut into 12 equal squares using a sharp knife.

# Expert Advice:

01 -
  • The hojicha adds this subtle, toasty warmth that makes chocolate taste even richer without overpowering it.
  • You get two textures in one bite, crisp on top and fudgy underneath, so every piece feels like a small celebration.
02 -
  • Don't skip sifting the dry ingredients, especially when hojicha powder is involved, because it clumps easily and creates bitter pockets if not broken up first.
  • The moment you can smell toasted hojicha strongly from your oven is usually a sign they're done, so trust your nose more than you trust the timer.
03 -
  • Use a kitchen scale if you have one, because hojicha powder can pack down differently depending on how it's measured, and weight ensures consistency every time.
  • The cookie layer spreads during baking, so don't worry if your initial dollops don't fully cover the brownie layer, the gaps are actually your secret to getting brookie texture throughout.
Return