Hojicha Brookies Brownie Cookie Bars (Print)

Fudgy brownie and crisp cookie layers infused with roasted hojicha tea for a toasty, nutty Japanese-inspired dessert.

# Components:

→ 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 excess paper to overhang edges for convenient removal after baking.
02 - Combine butter and chopped bittersweet chocolate in a heatproof bowl placed over simmering water using a double boiler method. Stir continuously until completely melted and smooth. Remove from heat and allow to cool slightly.
03 - Whisk both granulated sugar and light brown sugar into the cooled chocolate mixture. Add eggs and vanilla extract, stirring until the mixture becomes glossy and well combined.
04 - Sift flour, hojicha powder, and salt together. Gently fold the dry mixture into the wet ingredients until just combined, avoiding overmixing. Spread the brownie batter evenly across the prepared pan.
05 - Cream softened butter with granulated sugar and light brown sugar in a separate bowl until the mixture becomes light and fluffy. Mix in egg yolk and vanilla extract until fully incorporated.
06 - Sift flour, hojicha powder, baking soda, and salt over the butter mixture. Stir until just combined, then fold in chocolate chips gently.
07 - Drop spoonfuls of cookie dough across the brownie layer, gently spreading to cover most of the surface. Some gaps in coverage are acceptable and will create visual interest.
08 - Bake for 23 to 27 minutes until the cookie top achieves a golden color and a toothpick inserted into the center emerges with a few moist crumbs remaining.
09 - Allow brookies to cool completely in the pan before lifting out using parchment paper overhang. Cut into individual squares and serve.

# Expert Advice:

01 -
  • The hojicha powder gives you that sophisticated toasted-nut flavor without any bitterness, making it feel like a café-quality treat you actually made yourself.
  • You get the best of both worlds in one bite—fudgy, dense brownie meeting a tender, slightly crisp cookie layer that keeps things interesting.
  • It's not overly sweet, which means you can eat two without feeling guilty (though you probably will anyway).
02 -
  • Don't skip sifting the dry ingredients—it aerates the flour and hojicha powder so there are no dense pockets hiding in your brookies.
  • The cookie dough should be thick and slightly sticky, not wet; if it's too loose, the layers won't stay distinct and you'll end up with one confused texture.
  • That window of 23-27 minutes matters; even a few minutes over and the brownie layer dries out slightly and loses that fudgy magic you're after.
03 -
  • Weigh your ingredients if you can; baking is forgiving, but weight gives you consistency that scooping sometimes doesn't.
  • If your kitchen is warm, chill the cookie dough for 10 minutes before dropping it onto the brownie layer so it doesn't spread too much during baking and lose that texture contrast you're after.
Back