Preparation Steps

• Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
• In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar until combined.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
• Pour half of the brownie batter into the prepared pan. Spoon dollops of strawberry jam over the batter and gently swirl with a knife.
• Top with the remaining brownie batter. Add more jam dollops and swirl again to create a marbled effect.
• Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
• Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
• Cut into 16 squares. Optionally, garnish with chopped fresh strawberries before serving.