Description
Indulge in these rich and fudgy strawberry brownies that combine the classic chocolate brownie with a delightful swirl of strawberry jam and a luscious chocolate glaze. Perfectly chewy and moist, these brownies boast a smooth chocolatey base accented with sweet strawberry flavor, making them an irresistible treat for any occasion.
Ingredients
Scale
Brownie Batter
- 1 cup all-purpose flour (120 grams)
- ½ teaspoon kosher salt
- ½ cup salted butter (113 grams, room temperature, 1 stick)
- 1 cup granulated sugar (200 grams)
- 4 large eggs (200 grams, room temperature)
- 16 ounces chocolate syrup (453 grams, 1 can, such as Hershey’s)
- 1 teaspoon pure vanilla extract (4 grams)
Topping
- ½ cup salted butter (113 grams, room temperature, 1 stick)
- 1 cup powdered sugar (113 grams)
- ¼ cup strawberry jam (85 grams, can substitute with jelly or use raspberry or blackberry)
- 10 ounces semisweet chocolate chips (283 grams, 1 package)
- 9 tablespoons unsalted butter (127 grams, cubed, 1â…› sticks)
Instructions
- Prepare the Brownie Batter: In a large mixing bowl, combine the all-purpose flour and kosher salt, setting them aside. In a separate bowl, cream together the ½ cup salted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the chocolate syrup and vanilla extract until smooth, then gradually mix in the flour and salt mixture to form a consistent batter.
- Bake the Brownies: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper. Pour the brownie batter evenly into the prepared pan. Drop spoonfuls of the strawberry jam evenly on top of the batter and gently swirl it with a knife or skewer to create a marbled effect. Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out with moist crumbs but no raw batter.
- Prepare the Chocolate Glaze and Finish: While the brownies bake, prepare the glaze by melting together the 9 tablespoons unsalted butter and 10 ounces semisweet chocolate chips in a small saucepan over low heat, stirring until smooth. Remove from heat and whisk in ½ cup salted butter and powdered sugar until glossy and fully combined. Once the brownies have cooled slightly, pour the chocolate glaze evenly over the top. Allow the glaze to set at room temperature or refrigerate for faster setting before cutting into 20 squares and serving.
Notes
- You can substitute strawberry jam with raspberry or blackberry jam for a different fruity twist.
- Ensure eggs and butter are at room temperature for best mixing results.
- Swirling the jam into the batter rather than mixing completely gives a prettier marbled effect.
- Refrigerate the brownies after glazing for about 20 minutes to let the topping firm up before slicing.
- Store brownies in an airtight container at room temperature for up to 3 days or freeze for longer preservation.
