The ultimate summer dessert: an ultra-fudgy, rich 70% dark chocolate brownie base with a hidden layer of sweet strawberry jam, smothered in a silky chocolate ganache and piled high with fresh, juicy strawberries. A decadent, bakery-style treat that perfectly balances deep chocolate flavors with vibrant summer fruit.
Melt Chocolate & Butter: Place the 150g of butter and 200g of chopped dark chocolate into a heatproof bowl. Set it over a pot of gently simmering water (steam). Stir until completely melted and smooth, then remove from heat and let it cool slightly.
Whip Eggs & Sugars: In a separate medium bowl, vigorously whisk the 3 large eggs, granulated sugar, brown sugar, and vanilla extract together until slightly pale and frothy.
Combine Wet Ingredients: Slowly pour the cooled melted chocolate-butter mixture into the whipped eggs while stirring. Gently fold in the 30g of thick strawberry jam.
Incorporate Dry Ingredients: Sift the flour, Dutch cocoa powder, salt, and instant coffee directly into the wet mixture. Using a spatula, gently fold the batter just until the dry ingredients are combined. Do not overmix.
Bake: Pour the thick batter into an 8x8 inch baking pan lined with parchment paper. Bake in a preheated oven at 175°C (350°F) for exactly 25 minutes. Let the brownie cool completely inside the pan.
Make the Ganache: Heat the 60ml of heavy cream and 120g of chopped dark chocolate together in a small saucepan over low heat, stirring constantly until a glossy, smooth glaze forms.
Decorate & Chill: Pour the warm ganache smoothly over the cooled brownie base. Artfully arrange the 300g of halved fresh strawberries into the wet chocolate ganache. Place the brownie into the refrigerator for 15 minutes to allow the ganache to set firmly before slicing and serving.
