Hojicha White Chocolate Chip Brownies (Vegan)
Let’s upgrade that super fudgy, crinkle top brownie with the smokey sweetness of hojicha tea powder and smooth, creamy white chocolate chips. These brownies are rich and decadent, with the tea powder adding smoky undertones of coffee and caramel. Every bite blends sweet white chocolate chips, bittersweet dark chocolate, and the earthy sweetness of roasted green tea. They’re quick and easy to make, entirely dairy- and egg-free, making them perfect for a weeknight indulgence or a fun weekend bake.
What you will need:
Hojicha tea powder and white chocolate chips are essential for this recipe. I’ve included a link to the tea powder I used below. Hojicha is a roasted green tea that brings smokey, chocolatey, and toffee notes to the bake. The rest of the ingredients can easily be found at your local grocery store. I used dark chocolate in this recipe, but you can substitute semi-sweet chocolate if you prefer.
Ingredients:
- all-purpose flour
- cane sugar
- coconut sugar
- plant based butter with salt
- dark chocolate (Lindt Excellence 70% Bar)
- vanilla extract
- ground flax seed
- plant based yogurt
- white chocolate chips (Enjoy Life Mini White Baking Chips)
- Hojicha tea powder – Amazon.com : ONE ORGANIC Hojicha Roasted Green Tea Powder 4.4 oz (125g) : Grocery & Gourmet Food
How to:
Let’s start by preheating the oven to 350F and lining an 8×8 square pan with parchment paper.
The next step is to prepare the egg replacement, which is a combination of Hojicha tea powder, ground flaxseed, yogurt, and water. To a small container, add the Hojicha powder, ground flaxseed, room-temperature yogurt, and water. Whisk the ingredients together and set aside for 5 minutes to thicken.
While the egg replacement thickens, melt the butter and chocolate. Break the chocolate bar into pieces and combine them with the butter in a small pot. Place the pot over medium heat. Once the butter and chocolate are melted, remove the pot from the heat and stir until the butter and chocolate are well combined. Set the pot aside.
To prepare the brownies, add the cane sugar, coconut sugar and flax mixture to a medium bowl. Using a handheld mixer, blend the sugar and flax mixture on medium-high speed for 2 minutes. Add the melted chocolate and butter along with the vanilla extract, to the sugar mixture. Continue blending for an additional 30 seconds on medium-high speed.
Add the flour to the wet ingredients and blend on medium speed just until well combined. Add the white chocolate chips, gently folding them into the batter. Pour the batter into the prepared pan and sprinkle a few white chocolate chips over the top of the batter. Bake the brownies for 27 to 29 minutes. They should be pulling away from the pan’s edges and a toothpick inserted should come out with minimal crumbs. Once out of the oven, leave the brownies in the pan to cool to room temperature.
Store the brownies in an airtight container; they should remain fresh for 3 to 5 days.
Alright, let’s get started. Please make, bake and enjoy!
Hojicha White Chocolate Brownies (Vegan)
Ingredients
- 100 grams dark chocolate
- 5 tbsp (70 grams) plant based butter with salt
- 1¼ cups (150 grams) all-purpose flour
- 10 tbsp (125 grams) cane sugar
- 10 tbsp (120 grams) coconut sugar
- 1 tbsp vanilla extract
- 2½ tbsp ground flax seed
- 4½ tbsp water
- 4 tbsp plant based yogurt – room temperature
- ½ cup dairy free white chocolate chips + extra for the top
- 2 tbsp Hojicha Tea Powder
Instructions
- Preheat the oven to 350F and line an 8×8 square pan with parchment paper.
- To a small bowl, add the hojicha powder, ground flax seed, water and yogurt; stir to combine and set aside for 5 minutes while it thickens.
- To a small pot, add the chocolate and butter. Place the pot over medium heat until the chocolate and butter have melted. Remove the pot from the heat, stir to combine and set the pot aside.
- To a medium bowl, add both sugars and flax seed mixture. With a hand mixer on medium-high speed, blend the sugars and flax mixture for 2 minutes.
- Add the chocolate/butter mixture, and the vanilla extract; continue blending on medium-high speed for another 30 seconds.
- Add the flour and blend on medium speed just until combined. Add the white chocolate chips to the batter, gently folding them in.
- Pour the batter into the prepared pan and sprinkle a few white chocolate chips over the top of the batter. Bake the brownies for 27 to 29 minutes or until the edges start pulling away from the sides of the pan and a toothpick inserted comes out with minimal crumbs. Allow the brownies to cool to room temperature before removing them from the pan.
- Store the brownies in an airtight container. They will remain fresh for 3 to 5 days.