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.
Ingredients
- 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
Directions
-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
Our Products
Intentionally sourced teas & tisanes. Impeccably crafted to showcase intricate flavors found at the farm level. Thoughtfully brewed for one-of-a-kind complexity.
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