# 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
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - Melt butter and chocolate together in a heatproof bowl set over simmering water, stirring until smooth. Cool slightly, then whisk in both sugars, eggs, and vanilla until the mixture becomes glossy and well combined.
03 - Sift flour, hojicha powder, and salt into the chocolate mixture. Fold gently with a spatula until just combined, being careful not to overmix.
04 - Spread the brownie batter evenly across the prepared pan in a single layer.
05 - Cream softened butter with both sugars until light and fluffy using an electric mixer or by hand. Add egg yolk and vanilla, mixing until incorporated.
06 - Sift together flour, hojicha powder, baking soda, and salt. Stir into the butter mixture until just combined, then fold in chocolate chips.
07 - Drop spoonfuls of cookie dough over the brownie batter, gently spreading to cover most of the surface. Some small gaps between dough portions are acceptable.
08 - Bake for 23 to 27 minutes, until the cookie top achieves a golden color and a toothpick inserted in the center emerges with a few moist crumbs.
09 - Cool completely in the pan, then lift out using parchment overhang and cut into squares.
