Hojicha Brownie
Ingredients:
- 4 tbsp Hojicha Powder
- ½ cup All Purpose Flour
- ¼ tsp Salt
- ¼ tsp Baking Powder
- ¾ cup Unsalted Butter, room temperature
- ½ cup Brown Sugar
- 2 Eggs
- 1 tsp Pure Vanilla Extract
- ½ cup Pecans, crushed
Directions:
- Preheat the oven to 350°F and grease a 6-inch (or 8-inch) square cake pan.
- Sift flour into a mixing bowl. Add hojicha powder, salt, and baking powder and whisk together.
- Place softened butter and sugar into a mixing bowl and mix until light and fluffy. Add the eggs and vanilla extract to the bowl and mix well.
- Add the flour mixture and mix thoroughly. Add crushed nuts.
- Pour the batter into the cake pan. Bake for 25 minutes, or until a toothpick or skewer stuck in the middle of the cake comes out clean.
- Let it cool completely, then cut it into 16 pieces (or 9 pieces if you prefer a bigger brownie!)
Note: Using a hand mixer is recommended.
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About the author
Kei Nishida
Author, CEO Dream of Japan
Certification: PMP, BS in Computer Science
Education: Western Washington University
Kei Nishida is a passionate Japanese green tea connoisseur, writer, and the founder and CEO of Japanese Green Tea Co., a Dream of Japan Company.
Driven by a deep desire to share the rich flavors of his homeland, he established the only company that sources premium tea grown in nutrient-rich sugarcane soil—earning multiple Global Tea Champion awards.
Expanding his mission of introducing Japan’s finest to the world, Kei pioneered the launch of the first-ever Sumiyaki charcoal-roasted coffee through Japanese Coffee Co. He also brought the artistry of traditional Japanese craftsmanship to the global market by making katana-style handmade knives—crafted by a renowned katana maker—available outside Japan for the first time through Japanese Knife Co.
Kei’s journey continues as he uncovers and shares Japan’s hidden treasures with the world.
Learn more about Kei
