Description
Deliciously rich and fudgy strawberry brownies featuring a luscious swirl of strawberry jam and topped with fresh strawberry slices and chunks of chocolate. These brownies combine the deep flavor of cocoa with the fresh sweetness of strawberries for a perfect twist on a classic treat.
Ingredients
Brownie Batter
- 3/4 cup butter (salted or unsalted works)
- 1 cup + 2 tbsp unsweetened cocoa powder
- 1 3/4 cup + 2 tbsp granulated sugar
- 1/2 tsp kosher salt
- 3 large eggs
- 1 1/2 tsp pure vanilla extract
- 3/4 cup all-purpose flour
- 1 1/4 cups coarsely chopped chocolate (divided use)
Topping and Garnish
- 1/4 cup strawberry jam
- 4 medium strawberries (hulled and sliced into heart shapes)
- 1/2 cup coarsely chopped chocolate (reserved)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Line an 8x8-inch square baking dish with parchment paper, leaving a one-inch overhang for easy removal, or grease the pan thoroughly and dust with flour.
- Melt Butter and Mix Cocoa: Melt the butter in a large saucepan over medium heat on the stove. Remove from heat and whisk in the cocoa powder until the mixture is smooth.
- Add Sugar, Eggs, and Vanilla: Stir in granulated sugar, kosher salt, eggs, and pure vanilla extract. Whisk vigorously to incorporate air for a crackly brownie top. Then add flour and stir until combined.
- Incorporate Chocolate: Reserve 1/2 cup of chopped chocolate and fold the remaining chocolate chunks into the brownie batter evenly.
- Spread Batter: Spread the thick batter evenly into the prepared pan using the back of a wooden spoon. Heat an offset spatula under hot water, dry it, and use it to smooth the batter into the corners for an even layer.
- Swirl Strawberry Jam: Dollop spoonfuls of strawberry jam on top of the batter. Using a skewer or butter knife, gently swirl the jam for a marbled effect, leaving pockets rather than fully mixing it in. Scatter the reserved chopped chocolate on top.
- Prepare Strawberries: Hull the strawberries by making two diagonal cuts forming a V-shape, then slice lengthwise to create heart-shaped pieces. Scatter these strawberry slices over the brownie batter.
- Bake: Bake in the preheated oven for 30-40 minutes, until the edges are firm and the surface looks dry except for the chocolate chunks. The center should remain slightly soft to keep the brownies gooey; aim for an internal temperature of about 180ºF (82ºC).
- Cool and Slice: Let the brownies cool in the pan for at least 10 minutes to set. Use the parchment paper overhang to lift the brownies out of the pan and slice into 16 squares before serving.
Notes
- For best results, use high-quality unsweetened cocoa powder and good-quality chocolate for the richest flavor.
- The swirling technique with the jam creates a beautiful marbled effect and bursts of strawberry flavor. Don’t overmix to preserve texture.
- Hulling and slicing strawberries into heart shapes adds a lovely decorative touch perfect for special occasions.
- Brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
- Ensure not to overbake to maintain the fudgy and gooey interior texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
