Save These Hojicha Brookies are a decadent fusion of fudgy brownies and crisp cookies, perfectly infused with the toasty, nutty aroma of roasted hojicha tea. This elevated twist on the classic brookie offers a satisfying balance of sweetness and earthy depth, making it an ideal treat for tea enthusiasts and dessert lovers alike.
Save With a total time of 50 minutes, these vegetarian brookies are as rewarding to make as they are to eat. The recipe yields 12 squares, making them perfect for sharing during an afternoon tea session or as a unique dessert for a special occasion.
Ingredients
- Hojicha Brownie Layer: 100 g (7 tbsp) unsalted butter, 100 g (3.5 oz) bittersweet chocolate (chopped), 100 g (1/2 cup) granulated sugar, 60 g (1/3 cup) light brown sugar, 2 large eggs, 1 tsp vanilla extract, 60 g (1/2 cup) all-purpose flour, 1 tbsp hojicha powder, 1/4 tsp salt.
- Hojicha Cookie Layer: 80 g (1/3 cup) unsalted butter (softened), 70 g (1/3 cup) light brown sugar, 40 g (3 tbsp) granulated sugar, 1 large egg yolk, 1/2 tsp vanilla extract, 110 g (3/4 cup + 2 tbsp) all-purpose flour, 1 tbsp hojicha powder, 1/4 tsp baking soda, 1/4 tsp salt, 60 g (1/3 cup) dark or milk chocolate chips.
Instructions
- Step 1
- Preheat oven to 175°C (350°F). Line a 20x20 cm (8x8-inch) baking pan with parchment paper, leaving an overhang for easy removal.
- Step 2
- Prepare the brownie layer: Melt butter and chocolate together in a heatproof bowl over simmering water (double boiler), stirring until smooth. Let cool slightly. Whisk in both sugars, then eggs and vanilla, mixing until glossy. Sift in flour, hojicha powder, and salt. Fold gently until just combined. Spread evenly in the prepared pan.
- Step 3
- Prepare the cookie layer: Cream softened butter with both sugars until light and fluffy. Mix in egg yolk and vanilla. Sift in flour, hojicha powder, baking soda, and salt. Stir until just combined. Fold in chocolate chips.
- Step 4
- Drop spoonfuls of the cookie dough over the brownie batter, gently spreading to cover most of the surface (some gaps are fine).
- Step 5
- 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.
- Step 6
- Cool completely in the pan before lifting out and cutting into squares.
Zusatztipps für die Zubereitung
For the best results, use a 20x20 cm (8x8-inch) baking pan and a sifter to ensure the flour and hojicha powder are free of lumps. Using a whisk and spatula is necessary, though an electric hand mixer is an optional tool that can help when creaming the butter and sugar for the cookie layer.
Varianten und Anpassungen
If you prefer a more intense tea flavor, you can increase the hojicha powder by 1/2 tbsp per layer. For a different twist, try substituting the hojicha powder with matcha or cocoa powder. You can also vary the cookie layer by choosing either dark or milk chocolate chips.
Serviervorschläge
These brookies are delicious when served slightly warm, especially with a scoop of vanilla ice cream. Store any leftovers in an airtight container at room temperature for up to 3 days. Each serving provides 245 calories and contains wheat, eggs, milk, and soy.
Save Whether enjoyed with a warm cup of tea or as a standalone treat, these Hojicha Brookies are a sophisticated way to satisfy your sweet tooth. Enjoy the unique blend of roasted tea and rich chocolate in every bite.
Recipe FAQ
- → What does hojicha taste like in baked goods?
Hojicha adds a toasty, nutty, and slightly earthy flavor profile that pairs beautifully with chocolate. Unlike grassy matcha, roasted hojicha has caramel-like notes reminiscent of coffee or roasted nuts, making it ideal for brownies and cookies.
- → Can I substitute regular tea for hojicha powder?
No, loose leaf tea won't work in this batter. Hojicha powder is finely ground tea leaves that dissolve into the dough. You could use matcha powder for a grassier flavor or cocoa powder for a more traditional chocolate taste.
- → How do I know when brookies are done baking?
Look for a golden-brown cookie top with set edges. A toothpick inserted in the center should come out with moist crumbs, not wet batter. The center will continue cooking as it cools, so avoid overbaking.
- → Why separate brownie and cookie layers instead of mixing everything together?
Layering creates distinct textures—a dense, fudgy brownie base and a crisp, chewy cookie topping. This gives you the best of both worlds in each bite, rather than a uniform texture throughout.
- → Can I make these ahead of time?
Yes, these actually improve after a day as the flavors meld. Store airtight at room temperature for up to 3 days. You can also freeze wrapped portions for up to 3 months and thaw at room temperature.