Hojicha White Chocolate 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. An easy, decadent, dairy and egg-free treat, perfect for any occasion.
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.