Hojicha and Rye Brown Butter Blondies
Toasty, nutty, and just a little unexpected — these brown butter blondies are anything but basic.
Recipe creator Saira Suri (@treattimewithsai) brings bold flavor into every bite with the rich, roasted depth of hojicha tea, the subtle earthiness of rye flour, and the decadent crunch of jcoco’s Crisp Quinoa Sesame Milk Chocolate bar. Brown butter ties it all together for a blondie that’s chewy, layered, and totally unforgettable.
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Hojicha and Rye Brown Butter Blondies
Ingredients
- 16 g Hojicha powder
- 345 g light brown sugar
- 200 g browned butter, salted
- 2 large eggs
- 1 egg yolk
- 1.5 tsp vanilla extract
- 180 g all purpose flour
- 65 g dark rye flour
- 1.5 tsp kosher salt
- 90 g toasted walnuts, chopped
- 60 g toasted sesame seeds
- 100 g Jcoco crisp quinoa sesame milk chocolate, roughly chopped
- Flaky salt for garnish
How To Make These Brown Butter Blondies
1. Whisk cooled brown butter, Hojicha powder and light brown sugar together until smooth.
2. Add whole eggs and yolk one by one, stirring between additions. Stir in vanilla extract.
3. Whisk together flours and salt in a separate bowl.
4. Stir dry ingredients into the wet with a rubber spatula until a few streaks of flour are left.
5. Fold in 75 g walnuts, 40 g sesame seeds and chopped jcoco chocolate.
6. Evenly spread the batter into the prepared pan. Scatter the reserved walnuts and sesame seeds on top.
7. Bake for 25-35 minutes until the edges are golden the center is slightly puffed. Err on the side of underbaked.
8. Remove from the oven and sprinkle liberally with flaky salt. Let cool in the pan for 30 minutes.
9. Remove from the pan and let cool completely on a wire rack before serving. Cut into 9 large squares or 16 smaller squares and enjoy!
Photos by Saira Suri
