Bakery-Style Hojicha Cheesecake Brownies

Imagine the aroma of roasted Japanese green tea winding through dark-chocolate batter, then setting into glossy, café-worthy squares. Hojicha’s smoky-caramel notes and naturally low caffeine make these brownies as suitable for a late-night treat as they are for an afternoon pick-me-up. 

Ingredients

The recipe is split into two simple components: a one-bowl fudgy brownie base and a tangy hojicha-infused cheesecake batter.

• Brownie layer
  • 170 g unsalted butter, melted and still warm
  • 200 g dark chocolate (70 %), finely chopped
  • 150 g packed light-brown sugar
  • 100 g caster (superfine) sugar
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 110 g plain flour
  • 25 g Dutch-process cocoa powder
  • ½ tsp fine sea salt
• Hojicha cheesecake swirl
  • 225 g full-fat cream cheese, softened
  • 60 g caster sugar
  • 1 large egg
  • 2 Tbsp full-fat yogurt or sour cream
  • 2 tsp finely ground hojicha powder
  • 1 tsp vanilla paste or extract

Step-by-Step Guide (with photos)

1. Prep the pan. Grease and line a 20 cm square tin, leaving parchment wings for effortless lifting. Heat the oven to 175 °C.

2. Mix the fudgy base. Whisk melted butter into chopped chocolate until glossy, then stir in sugars. Beat in eggs one at a time for a paper-thin, crinkly crust.

3. Blend the hojicha cheesecake. Beat cream cheese and sugar until lump-free, then fold in egg, yogurt, hojicha powder and vanilla.

4. Layer & swirl. Spread most of the brownie batter in the tin. Spoon cheesecake in random mounds, top with remaining brownie batter, and swirl in a tight, continuous figure-eight to create neat marbling rather than muddy streaks .

5. Bake to perfection. 28–32 minutes yields a centre that’s set but still moist. The cheesecake will puff slightly, then settle as it cools.

Watch the hypnotic marbling swirl in action.

Storage

These brownies keep surprisingly well:

• Room temperature (2 days): Store slices in an airtight tin; hojicha’s toasted aroma intensifies overnight.
• Refrigerated (5 days): Wrap pieces individually to prevent fridge odours. Enjoy chilled for a cheesecake-like bite or bring to room temp for fudginess.
• Frozen (2 months): Freeze on a tray, then bag. Thaw in the fridge; the swirl stays sharp and flavours remain vibrant.

Flavor Variations

Once you master the base recipe, customise away:

• Triple-Tea Marble: Divide cheesecake batter in thirds; leave one plain, flavour another with matcha, the last with hojicha for a green-cream-brown tricolour.
• Miso-Caramel Swirl: Drizzle 80 g warm miso caramel over the batter before marbling for sweet-salty depth.
• Espresso Crunch: Replace 50 g sugar in the brownie with espresso-infused sugar; sprinkle cocoa-nib brittle on top pre-bake.
• Nuts & Seeds: Fold toasted pecans or black-sesame brittle into the brownie for textural contrast.

Craving another chilled dessert? Try our No-Bake Hojicha Tiramisu for a summer-friendly show-stopper.

Buy Hojicha Powder →