19 October 2025
AVANTCHA Organic Hojicha Powder in Hojicha Dark Chocolate Brownies with Gold Dust Finish

Hojicha and dark chocolate: a match made in roasted heaven. Imagine the deep, nutty aroma of roasted AVANTCHA Organic Hojicha Powder folded into a rich, fudgy brownie base. These Hojicha Dark Chocolate Brownies are pure indulgence: intense cocoa, buttery melt-in-your-mouth texture, and a lingering smokiness from the Hojicha that transforms every bite. Finished with a delicate touch of edible gold dust, they’re as elegant as they are decadent. A little earthy, a little luxurious and absolutely irresistible.

AVANTCHA Organic Hojicha Powder in Hojicha Dark Chocolate Brownies with Gold Dust Finish

Ingredients

  • 170 g unsalted butter, plus extra for greasing
  • 300 g caster sugar
  • 90 g Dutch-process cocoa powder
  • ½ tsp salt
  • 2 tbsp vanilla paste
  • 3 large eggs (+ 1 extra yolk, optional for extra fudginess)
  • 60 g all-purpose flour (or 50 g for extra gooey texture)
  • 1 bar (90–100 g) dark chocolate, melted
  • 2½–3 tsp Hojicha Powder, mixed with 1 tbsp hot water to form a smooth paste
  • Edible gold dust and edible gold foil, for decoration

Directions

  1. Preheat & prepare the pan
    • Preheat the oven to 175°C (350°F). Grease and line a 20 cm (8-inch) square baking pan with parchment paper.
  2. Mix eggs, sugar & Hojicha
    • In a large bowl, whisk together the eggs, caster sugar, and Hojicha paste until just combined and slightly thickened.
  3. Make the chocolate base
    • In a heatproof bowl set over gentle heat, melt the butter. Whisk in the cocoa powder until smooth and glossy. Add the melted dark chocolate, stir to combine, then remove from the heat. Allow to cool slightly until warm.
  4. Combine mixtures
    • Pour the warm chocolate mixture into the egg mixture. Add vanilla paste and salt, whisking until the batter is smooth and glossy.
  5. Fold in flour
    • Sift in the flour and fold gently using a spatula until no dry streaks remain. Do not overmix.
  6. Bake
    • Pour the batter into the prepared pan, and bake for 20–25 minutes, or until the edges are set and the center is slightly soft. A toothpick inserted should come out with a few moist crumbs.
  7. Cool and decorate
    • Allow the brownies to cool completely in the pan before slicing.
    • Once cooled, lightly dust the surface with edible gold dust, then apply small pieces of edible gold foil for a refined finish.

Want some more Hojicha recipes that you can impress your friends and family this season? Try our Hojicha Espresso Martini recipe that will bound to have your loved ones asking for the recipe.

AVANTCHA Hojicha Powder in Hojicha Espresso Martini

Are you a cafe or restaurant looking for new trends and innovations like our Hojicha Dark Chocolate Brownies with Gold Dust Finish? Email us at info@avantcha.com and we’ll point you in the right direction for plenty of essential info and recipes, as well as a free sample.

AVANTCHA Organic Hojicha Powder

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