Strawberry Jam Brownies with Chocolate Topping
Fudgy chocolate brownies layered with strawberry jam and a glossy chocolate topping.
Equipment
- 9x13-inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Offset spatula
Ingredients
Main Ingredients
- 1 cup all purpose flour spooned and leveled
- ½ tsp kosher salt
- ½ cup unsalted butter softened, 1 stick
- 1 cup granulated sugar
- 4 large eggs room temperature
- 16 oz chocolate syrup
- 1 tsp pure vanilla extract
- ½ cup powdered sugar
- ¼ cup strawberry jam
- 10 oz semisweet chocolate chips
- 9 tbsp unsalted butter cubed
Instructions
Cooking
- Prep the pan. Heat the oven to 350 degrees F, line a 9x13 inch pan with parchment, and grease the sides lightly.
- Make the batter. Whisk the flour and salt. Beat the softened butter and granulated sugar until fluffy, then beat in the eggs one at a time, the chocolate syrup, and the vanilla. Fold in the dry mix until no streaks remain.
- Bake. Spread the batter evenly and bake for 25 minutes, until a toothpick shows a few moist crumbs. Let the pan cool for 30 minutes.
- Add the jam layer. Stir the powdered sugar into the jam until smooth, then spread it thinly across the cooled brownies.
- Top and chill. Melt the chocolate chips with the cubed butter in 30 second microwave pops, stir until smooth, spread over the jam, and chill for 30 minutes before cutting.
Notes
Substitutions: Swap the jam for raspberry or blackberry. Use jelly if you prefer a smoother layer.
Tips: Do not taste the raw batter because it contains raw eggs. Let the brownies cool before adding the jam so it does not melt into the crumb.
Storage: Keep in an airtight container at room temperature for up to 4 days, or refrigerate for up to 5 days.