Strawberry Brownies

Ingredients
For the Brownies
- 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)
For the Strawberry Filling
- ½ cup salted butter (113 grams, room temperature (1 stick))
- 1 cup powdered sugar (113 grams)
- ¼ cup strawberry jam (85 grams, try jelly or use raspberry or blackberry)
For the Topping
- 10 ounces semisweet chocolate chips (283 grams (1 package))
- 9 tablespoons unsalted butter (127 grams, cubed (1⅛ sticks))
Instructions
- 1
For the Brownies
- 2
Preheat oven to 350°F and spray a 13x9-inch baking pan with nonstick spray. Set aside.
- 3
Whisk
- 4
In a small bowl, whisk the flour and salt together; set aside.
- 5
Beat
- 6
In a large bowl, using a hand mixer, beat the butter and sugar together until lighter in color and fluffy, about 2 minutes.
2 min - 7
Add eggs, one-at-a-time. Beat well after each addition.
- 8
Combine
- 9
Add syrup and vanilla. Beat well.
- 10
Sprinkle the flour/salt mixture over the chocolate mixture and mix just until no dry flour remains.
- 11
Pour into the prepared baking pan.
- 12
Bake for 30 minutes (the brownie top will still appear wet). Transfer brownies to a wire rack to cool completely.
30 min - 13
For the Strawberry Filling
- 14
Cream together softened butter and powdered sugar. Beat until smooth.
- 15
Incorporate
- 16
Add strawberry jam and cream together until well incorporated.
- 17
Spread the strawberry over the cooled brownies. Cover and refrigerate until set, about 2 hours.
- 18
For the Chocolate Topping
- 19
Melt the chocolate chips and butter together. Stir until completely blended. Once the chocolate has cooled (at least 30 minutes), spread it over the strawberry layer and place the brownies back in the refrigerator.
30 min - 20
Cut
- 21
When ready to serve, cut into small bars.
Nutrition
Per serving (based on 20 servings)


