# 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 - 5 1/3 tablespoons 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, ensuring overhang extends beyond pan edges for convenient removal.
02 - Combine butter and chopped chocolate in a heatproof bowl positioned over simmering water in a double boiler setup. Stir continuously until completely melted and smooth. Remove from heat and allow to cool slightly before proceeding.
03 - Whisk granulated sugar and light brown sugar into the cooled chocolate mixture. Add eggs and vanilla extract, stirring until glossy and well incorporated. Sift flour, hojicha powder, and salt directly into the mixture. Fold gently with a spatula until just combined, being careful not to overmix.
04 - Transfer brownie batter into the prepared baking pan and spread evenly across the entire surface using a spatula.
05 - In a separate mixing bowl, cream softened butter together with both brown sugar and granulated sugar until the mixture becomes light and fluffy. Incorporate egg yolk and vanilla extract, blending thoroughly.
06 - Sift flour, hojicha powder, baking soda, and salt into the creamed butter mixture. Stir until just combined. Gently fold chocolate chips into the dough.
07 - Drop spoonfuls of cookie dough across the brownie batter surface. Gently spread to cover most of the brownie layer, allowing some small gaps to remain if necessary.
08 - Place in preheated 350°F oven for 23 to 27 minutes. The cookie top should turn golden brown, and a toothpick inserted in the center should emerge with a few moist crumbs clinging to it.
09 - Allow brookies to cool completely within the baking pan. Once cooled, lift out using the parchment overhang and cut into 12 equal squares.
