Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1/2 cup (45g) Dutch-processed cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1 lb (450g) fresh strawberries, hulled and sliced
  • 1 tablespoon strawberry jam
  • 1 cup (180g) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (45g) white chocolate

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a large bowl, whisk the melted butter and sugar vigorously for 1-2 minutes until shiny. Add eggs and vanilla, whisking until well combined.
  3. Sift in the cocoa powder, flour, and salt. Fold gently with a spatula until just combined. Stir in the 1/2 cup of chocolate chips.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Cool completely in the pan.
  5. Wash and dry the strawberries thoroughly to ensure ganache adhesion. Slice them into uniform halves or thick rounds.
  6. Spread a thin layer of strawberry jam over the cooled brownie base. Arrange strawberry slices in a tight, single layer across the surface.
  7. Place 1 cup of chocolate chips in a bowl. Heat heavy cream until simmering, then pour over chips. Let sit for 5 minutes and stir until smooth.
  8. Pour the warm ganache over the strawberries, using an offset spatula to fill gaps and cover the fruit completely.
  9. Melt the white chocolate and drizzle it in a zigzag pattern over the ganache layer.
  10. Refrigerate for at least 1 hour to set the ganache. Lift by parchment paper and slice with a sharp knife, wiping the blade between cuts.