Hojicha Brookies with Tea Infusion (Printable)

Fudgy brownie meets crispy cookie in this hojicha-infused fusion, offering toasty tea aroma and rich chocolate in every bite.

# 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

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - Melt butter and chopped bittersweet chocolate together in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and let cool slightly.
03 - Whisk granulated sugar and light brown sugar into the melted chocolate mixture, then add eggs and vanilla extract. Mix until glossy and well incorporated.
04 - Sift all-purpose flour, hojicha powder, and salt over the mixture. Fold gently with a spatula until just combined, being careful not to overmix. Spread evenly across the prepared pan.
05 - Cream softened butter with light brown sugar and granulated sugar until light and fluffy using an electric mixer or by hand. Mix in egg yolk and vanilla extract until incorporated.
06 - Sift all-purpose flour, hojicha powder, baking soda, and salt into the butter mixture. Stir until just combined, then fold in chocolate chips until evenly distributed.
07 - Drop spoonfuls of cookie dough over the brownie batter, gently spreading to cover most of the surface. Some gaps are acceptable and will create visual interest.
08 - Bake for 23 to 27 minutes, until the cookie top is golden brown. A toothpick inserted in the center should come out with a few moist crumbs.
09 - Allow brookies to cool completely in the pan before lifting out using the parchment paper overhang. Cut into 12 equal squares with a sharp knife.

# Expert Tips:

01 -
  • The deep, roasted flavor of hojicha perfectly balances the sweetness of the chocolate.
  • A satisfying contrast of textures between the fudgy brownie and the crisp cookie crust.
  • A simple yet impressive dessert that caters to both tea lovers and chocolate fans.
02 -
  • For a stronger tea flavor, increase the hojicha powder by 1/2 tbsp per layer.
  • Allow the brookies to cool completely in the pan to achieve perfectly clean squares when cutting.
  • Store in an airtight container at room temperature for up to 3 days to keep them moist.
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