Brown Butter Hojicha Brownies

Once you try these brown butter hojicha brownies, you may never go back to regular brownies again. Thanks to the hojicha powder, they are rich and chewy, with notes of caramel and toffee. Hojicha, a type of roasted green tea, adds an earthy complexity that balances the sweetness. These brownies are fudgy, gooey, and packed with chocolatey goodness—everything you’d want in a brownie.

What is hojicha?

Hojicha is a Japanese roasted green tea known for its earthy, smokey, and slightly sweet flavor. Unlike traditional green teas, hojicha is made by roasting tea leaves, reducing caffeine, and creating a warm, nutty aroma. It adds depth and richness to desserts and treats, making it an excellent ingredient to bake with. You can find hojicha  as loose-leaf tea, in a tea bag, or in powder form. We find it’s easiest to bake with powdered hojicha.

How to make brown butter

This recipe calls for brown butter, which is easy to make but needs to be watched closely. Brown butter is often described as rich and nutty, with notes of toffee, which complements the hojicha powder well!

To make it, melt unsalted butter over medium heat, stirring until the butter melts and begins to foam. The color will deepen and turn into an amber hue with a toasted aroma. Remove it from heat immediately to prevent burning, and voilà—your brown butter is ready. It does go from perfectly browned to burnt quite quickly, so just be sure to keep an eye on it.

How to store

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keep in an airtight container for up to a week.

• Freezer: Wrap individual pieces in plastic wrap and store in a freezer-safe bag for up to 2 months. Simply thaw at room temperature before enjoying!

Why you’ll love these

–   They can be made in one bowl and don’t even require a stand mixer

–   They are a fun twist on a classic brownie, but still traditional enough that everyone can enjoy them.

–   The brown butter and hojicha give you a deep, rich flavor that sets these brownies apart.

Tips and tricks

·   Watch Your Butter Closely: Brown butter can burn quickly. Stir constantly and remove from heat as soon as the milk solids turn golden brown.

·   Use High-Quality Hojicha Powder: The flavor of your brownies depends on the quality of your hojicha. Look for finely ground, vibrant hojicha powder for the best results.

·   Measure your flour correctly:  Too much flour results in a dry, dense texture, while too little can lead to an overly gooey center. Use the spoon-and-level method for best results: Lightly spoon flour into your measuring cup and level it off with a knife.

·   Customize them: Try adding nuts for crunch or a sprinkle of flaky sea salt on top to enhance the chocolatey goodness.

Ingredients

¾ cup browned butter

¾ cup brown sugar

½ cup granulated sugar

2 eggs

1 teaspoon vanilla

¾ tsp salt

2 tbsp hojicha powder

1 ¼ cup all-purpose flour

½ cup semi-sweet chocolate chips + 2 tbsp semi-sweet chocolate chips

Directions

1. Preheat the oven to 350 F. Grease an 8×8” square baking pan with butter and line with parchment paper. Set aside.

2. Brown your butter, by melting your butter over medium heat. Once melted, lower the heat to low. Stir constantly. Butter will begin to foam and then turn golden brown. Once the foam subsides the milk solids at the bottom of the pan will be a golden toasty brown and will smell nutty. Immediately remove from heat and pour into a large heatproof bowl to stop cooking. This process happens quickly and the butter can easily turn from browned to burnt so watch closely.

3. Add brown sugar and white sugar to your browned butter. Beat until thick and creamy (about 3-4 minutes).

4. Whisk in the eggs and vanilla extract.

5. Stir in the hojicha powder and chocolate chips.

6. Pour the batter into the prepared pan, spreading into an even layer. Sprinkle 2 tbsp of chocolate chips evenly over the top.

7. Bake for 25-30 minutes, or until a toothpick inserted in the middle of the brownies comes out with just a few wet crumbs.

8. Let cool in the pan completely before slicing.

Bottom Line: These brown butter hojicha brownies taste gourmet

We’ve found our new obsession in these brownies. Made with brown butter, hojicha powder, and chocolate chips, they are gooey and fudgy with notes of caramel and toffee. While they taste gourmet, they are actually quite easy to make. Perfect for wowing your friends.

If you liked this, give our other recipes a try

• Matcha Brownies

• Matcha Snowball cookies

• Matcha Tres Leches

• Homemade Matcha Churros