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
- Sift flour and salt
- Whisk eggs and sugar until they are full volume on high with a mixer and whisk attachment
- 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
- Add butter and chocolate when it is at 45 degrees Celsius (113 degrees Fahrenheit) and mix until everything is incorporated
- 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.
- 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.
- Remove brownie from pan, cut it in half and freeze it until it’s solid enough to handle. Overnight is best.
- Smooth half of a jar of Konbi’s Houjicha Milk Jam on the top.
- Cut into desired sizes, and enjoy.
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.