# 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, leaving an overhang for easy removal.
02 - Melt butter and chocolate together in a heatproof bowl over simmering water using a double boiler method, stirring until smooth. Allow to cool slightly, then whisk in both sugars until combined. Add eggs and vanilla, mixing until the mixture becomes glossy. Sift in flour, hojicha powder, and salt, folding gently until just combined. Spread evenly across the prepared pan.
03 - Cream softened butter with both sugars until light and fluffy. Mix in egg yolk and vanilla extract. Sift in flour, hojicha powder, baking soda, and salt, stirring until just combined. Fold in chocolate chips.
04 - Drop spoonfuls of cookie dough over the brownie batter, gently spreading to cover most of the surface. Some gaps in coverage are acceptable.
05 - Bake for 23 to 27 minutes, until the cookie top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
06 - Cool completely in the pan before lifting out using the parchment paper overhang. Cut into squares and serve.
