Ingredients:

  • 3/4 cup (170g) unsalted butter, melted and hot
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 3/4 cup (75g) Dutch-processed unsweetened cocoa powder
  • 3/4 cup (95g) all-purpose flour
  • 1/2 tsp sea salt
  • 1 lb (450g) fresh strawberries, hulled and halved lengthwise
  • 2 tbsp strawberry jam
  • 1 cup (175g) semi-sweet chocolate chips
  • 1/4 cup (60ml) heavy cream
  • 1 tsp coconut oil

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large heat-proof bowl, vigorously whisk the hot melted butter with the granulated sugar and light brown sugar for approximately 2 minutes until the mixture appears pale and the sugar has begun to dissolve.
  3. Add the room temperature eggs and vanilla extract. Whisk until the batter becomes thick, glossy, and well-aerated.
  4. Sift the cocoa powder, all-purpose flour, and sea salt directly into the wet ingredients. Gently fold the dry ingredients in using a spatula until just combined; do not overmix.
  5. Pour the batter into the prepared pan and smooth the top with an offset spatula. Spread the 2 tbsp strawberry jam over the top, then press the 1 lb strawberry halves into the batter, cut side down.
  6. Bake at 350°F for 35 minutes until the edges are firm and the center barely jiggles.
  7. Prepare the ganache by heating heavy cream and chocolate chips in a small bowl until smooth. Stir in the coconut oil. Pour the mixture over the cooled brownies.
  8. Allow the brownies to cool completely and chill in the refrigerator for at least 1 hour to let the chocolate shell set before slicing into 16 squares.