Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (45g) Dutch-processed cocoa powder
  • 1/4 tsp salt
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1 lb (450g) fresh strawberries, hulled and sliced into 1/4-inch rounds
  • 2 tbsp (30ml) seedless strawberry jam
  • 1 cup (170g) dark chocolate (60% cacao), finely chopped
  • 1/2 cup (120ml) heavy whipping cream

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large microwave-safe glass bowl, whisk the melted butter and granulated sugar vigorously for 2 minutes until well combined and the sugar begins to dissolve.
  3. Add the room temperature eggs and vanilla extract. Whisk until the batter appears glossy and smooth.
  4. Using a fine-mesh sieve, sift the flour, cocoa powder, and salt into the wet ingredients. Fold gently with an offset spatula until just combined, then stir in the semi-sweet chocolate chips.
  5. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.
  6. Once cooled, melt the strawberry jam and brush a thin layer over the brownie surface to act as a moisture barrier. Arrange the sliced strawberries in an even layer across the top.
  7. Prepare the ganache by heating the heavy whipping cream until just simmering. Pour over the chopped dark chocolate and let sit for 5 minutes. Stir gently until a glossy, smooth emulsion forms.
  8. Pour the ganache over the strawberry layer, smoothing it to the edges. Refrigerate for at least 2 hours to allow the ganache to set and the layers to stabilize before slicing.