Brown Butter Hojicha Brownies | A moist and decadent recipe!
Check out our weekend baking plans! @diana_weil got us drooling over her recipe combining nutty browned butter and our toasty Hojicha Powder for perfect fudgy brownies. Pair these with an ice cold hojicha latte for the ultimate weekend treat!
Ingredients
— ¾ cup browned butter
— ¾ cup brown sugar
— ½ cup granulated sugar
— 2 eggs
— 1 tsp vanilla
— ¾ tsp salt
— 2 tbsp Matcha.com Hojicha powder
— 1 ¼ cup all-purpose flour
— ½ cup semi-sweet chocolate chips + 2 tbsp semi-sweet chocolate chips
Directions
— Preheat the oven to 350 F. Grease an 8×8” square baking pan with butter and line with parchment paper. Set aside.
— 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.
— Add brown sugar and white sugar to your browned butter. Beat until thick and creamy (about 3-4 minutes).
— Whisk in the eggs and vanilla extract.
— Stir in the hojicha powder and chocolate chips.
— Pour the batter into the prepared pan, spreading into an even layer. Sprinkle 2 tbsp of chocolate chips evenly over the top.
— Bake for 25-30 minutes, or until a toothpick inserted in the middle of the brownies comes out with just a few wet crumbs.
— Let cool in the pan completely before slicing. Enjoy!