Hojicha Brookies Fusion Dessert (Print Version)

Fudgy brownie meets crisp cookie infused with roasted Japanese hojicha tea for a uniquely toasty, nutty dessert experience.

# What You Need:

→ Brownie Layer

01 - 7 tbsp unsalted butter
02 - 3.5 oz bittersweet chocolate, chopped
03 - 1/2 cup granulated sugar
04 - 1/3 cup light brown sugar
05 - 2 large eggs
06 - 1 tsp vanilla extract
07 - 1/2 cup all-purpose flour
08 - 1 tbsp hojicha powder
09 - 1/4 tsp salt

→ Cookie Layer

10 - 1/3 cup unsalted butter, softened
11 - 1/3 cup light brown sugar
12 - 3 tbsp granulated sugar
13 - 1 large egg yolk
14 - 1/2 tsp vanilla extract
15 - 3/4 cup plus 2 tbsp all-purpose flour
16 - 1 tbsp hojicha powder
17 - 1/4 tsp baking soda
18 - 1/4 tsp 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, stirring until smooth. Let cool slightly.
03 - Whisk in both sugars, then eggs and vanilla until glossy. Sift in flour, hojicha powder, and salt. Fold gently until just combined. Spread evenly in the prepared pan.
04 - Beat softened butter with both sugars until light and fluffy. Mix in egg yolk and vanilla.
05 - Sift in flour, hojicha powder, baking soda, and salt. Stir until just combined. Fold in chocolate chips.
06 - Drop spoonfuls of cookie dough over brownie batter, gently spreading to cover most of the surface. Bake for 23-27 minutes until cookie top is golden and toothpick inserted in center comes out with moist crumbs.
07 - Cool completely in the pan before lifting out and cutting into squares.

# Expert Advice:

01 -
  • The combination of fudgy brownie and chewy cookie creates two textures in every bite
  • Hojichas toasted nutty notes add sophistication without being overwhelming
  • They look impressive but come together in under an hour
02 -
  • Overbaking is the enemy of fudgy brownies, so start checking at 23 minutes even if they look underdone
  • Let these cool completely before cutting, or you will end up with a messy situation and uneven squares
  • Hojicha powder can vary in intensity, so taste a tiny bit first and adjust accordingly
03 -
  • Use a kitchen scale for the flour since measuring by weight is significantly more accurate than volume
  • Line your pan with parchment paper that extends over the edges to create handles for easy removal
  • Let the brownie batter cool slightly before adding the cookie dough on top, or the dough will melt into the batter and you will lose the layer distinction
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