Secret Sauce

Konbi’s Houjicha Milk Jam Brownies


From Konbi pastry chef Jennifer Yee:

This is a riff on a recipe I learned from Craftsman and Wolves in San Francisco. They stud theirs with Marcona almonds and it’s really good. This brownie recipe isn’t too sweet, definitely more cake-y than fudge-y. It’s comforting, it’s familiar, but definitely more fun with Konbi’s Houjicha Milk Jam. 



340 grams of butter

187 grams of dark chocolate, 60% to 70%, chopped into half-inch pieces

300 grams of eggs

420 grams of granulated sugar

150 grams of all-purpose flour

7 grams of salt

Half a jar of Konbi’s Houijicha Milk Jam



  1. Sift flour and salt
  2. Whisk eggs and sugar until they are full volume on high with a mixer and whisk attachment
  3. Melt butter and pour over chocolate. Mix to ensure chocolate is fully melted. If it is not, warm in a microwave in 15-second intervals 
  4. Add butter and chocolate when it is at 45 degrees Celsius (113 degrees Fahrenheit) and mix until everything is incorporated
  5. Add sifted dry ingredients (flour and salt) and mix together with the butter and chocolate mixture and the eggs and sugar. Mix everything until it is incorporated.
  6. Bake in a greased 9-inch-by-13-inch dish at 325 degrees Fahrenheit, until a knife comes out clean, about 30 to 40 minutes.



  1. Remove brownie from pan, cut it in half and freeze it until it’s solid enough to handle. Overnight is best.
  2. Smooth half of a jar of Konbi’s Houjicha Milk Jam on the top.
  3. Cut into desired sizes, and enjoy. 


Pro Tip

I would say to make sure you get a good whip on your eggs. Make sure they’re light and lemon-yellow in color. Also, make sure your brownies are completely cooled before assembling. I would do it the day before you intend to serve them.