# Ingredient list:
→ 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
# Cooking steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang on edges for easy removal.
02 - Combine butter and bittersweet chocolate in a heatproof bowl set over simmering water, stirring until completely melted and smooth. Remove from heat and cool slightly. Whisk in both sugars until incorporated, then add eggs and vanilla extract, mixing until the mixture becomes glossy. Sift flour, hojicha powder, and salt over the mixture, then fold gently until just combined. Spread evenly across the prepared pan.
03 - Cream softened butter with both sugars using an electric mixer or by hand until light and fluffy. Blend in egg yolk and vanilla extract. Sift flour, hojicha powder, baking soda, and salt directly into the mixture and stir until just combined. Fold in chocolate chips carefully.
04 - Drop spoonfuls of cookie dough over the brownie batter, gently spreading to create an even coverage across most of the surface. Allow some small gaps if needed.
05 - Bake for 23 to 27 minutes until the cookie top achieves a golden color. A toothpick inserted into the center should emerge with a few moist crumbs remaining.
06 - Cool the brookies completely in the pan before lifting out using the parchment paper overhang. Cut into 12 equal squares and serve.
