Almond Hojicha Blondies

Light brown colored almond hojicha blondies on a white ceramic plate over a pink tablecloth. This hojicha is sourced from the tea gardens of Assam, India.

We collabed with our friends @ ByClio to make these addictive cakey confectionaries using our Hojicha loose leaf. Hojicha, a green tea variety that blends roasted leaves and stems together, is the true star of this treat. The tea lends a nutty + caramelized buttery flavor to them & with just a touch of almond for texture, these sweets are truly irresistible. 


  • 24g Hojicha Loose Leaf Tea
  • 746 g Light Brown Sugar
  • 402 g Brown Butter
  • 4 ea Whole Eggs
  • 2 ea Yolks
  • 1Tbsp Vanilla extract
  • 356 g All Purpose Flour
  • 131 g Buckwheat Flour
  • 2 tsp Salt
  • 226 g toasted almonds, chopped
  • 300 g chopped white chocolate or chips


-In a food processor, mix brown sugar, and tea and blend until the tea is as fine as possible and mixed into the sugar

-place brown sugar mixture with brown butter in a bowl and start together with a spatula by

-Keep stirring my hand and at the eggs through Vanilla, mix until combined

-Add flour through white chocolate, and mixed until thick, pasty batter is formed

-Line a brownie pan with parchment paper and spread mixture in the pan smoothing it out

-At 350°F. Bake for 25 minutes to 30 minutes or until the center comes out clean