Hojicha Brookies (Printable Version)

Fudgy brownie meets crispy cookie in these hojicha-infused bars with rich chocolate layers.

# What You Need:

→ For the 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

→ For the 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 Steps:

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 (double boiler), stirring until smooth. Let cool slightly.
03 - Whisk in both granulated and brown sugars, then eggs and vanilla, mixing until glossy and well combined.
04 - Sift in flour, hojicha powder, and salt. Fold gently until just combined. Spread batter evenly in the prepared pan.
05 - Cream softened butter with both light brown and granulated sugars until light and fluffy.
06 - Mix in egg yolk and vanilla extract until fully incorporated.
07 - Sift in flour, hojicha powder, baking soda, and salt. Stir until just combined. Fold in chocolate chips.
08 - Drop spoonfuls of the cookie dough over the brownie batter, gently spreading to cover most of the surface. Some gaps are acceptable. Bake for 23-27 minutes until the cookie top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
09 - Cool completely in the pan before lifting out using the parchment overhang. Cut into 12 squares and serve.

# Expert Advice:

01 -
  • You get the best of both worlds with fudgy brownie bottoms and crisp, chewy cookie tops all in one bite
  • The roasted hojicha adds this incredible depth that makes people ask what is in these
  • They look impressive but come together in under an hour with basic pantry ingredients
02 -
  • Underbaking slightly is better than overbaking, these continue to set as they cool and you want that fudgy center
  • Room temperature ingredients make a huge difference in how the layers come together
  • The brookie might look slightly underdone when you pull it out but that is exactly what gives you that perfect texture
03 -
  • Chill your cookie dough for 15 minutes before spreading if it feels too soft and sticky
  • Rotate the pan halfway through baking for even browning
  • Use a hot knife, wiping it clean between cuts, for perfectly neat squares
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