Hojicha White Chocolate Chip Brownies (Vegan) (Edit recipe)

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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.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

27 minutes

INGREDIENTS

11

Serves: 16

Ingredients

100 grams Dark Chocolate, (Lindt Excellence 70% bar)
5 Tbsp Plant-Based Butter
1.25 cups All Purpose Flour
10 Tbsp Cane Sugar, (125 grams)
10 Tbsp Coconut Sugar, (120 grams)
1 Tbsp Vanilla Extract
2.5 Tbsp Flaxseed Meal
4.5 Tbsp Water
4 Tbsp Almond Milk Yogurt, -room temperature (any plant-based yogurt will work)
.5 cup Enjoy Life White Mini Baking Chips, (plus extra for sprinkling on top)
2 Tbsp Hojicha Roasted Green Tea Powder

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	163
Fat:	6 g
Carbohydrates:	25 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	26 mg
Fiber:	0 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.