Listen closely. These Strawberry Jam Brownies are definitely calling your name. Just look at that fudgy strawberry center… These babies are for when you need brownies, plus a little more. And this rich homemade brownie recipe over-the-top delivers with strawberry jam, chocolate chips, a cheesecake layer & chocolate cookies.
Table of Contents
Chocolate Covered Strawberries, But Better
A chocolate covered strawberry is just about as perfect as it gets. That bright, sweet fruit and rich, velvety chocolate seem like they were made for each other. However, I’m not always up for dipping a bunch of berries in chocolate and waiting for them to set. So when the craving hits, this recipe is my go-to.
The brownie part is perfect- a fudgy, deep chocolate flavor, a soft center and those oh-so chewy edges. The strawberry jam creates just the right berry to chocolate ratio while keeping the brownie moist for days. Then there’s cheesecake and cookies thrown in for good measure. Decadent, indulgent, top it off with some vanilla ice cream, and you’ve got a chocolate strawberry sundae like no other!
If you love brownies, you also need my Gooey Black Bottom Pecan Pie Brownie recipe!
What To Know Before Getting Started
I’ll walk through an overview of ingredients & steps in these next sections along with helpful tips!
Look for specifics at the end of the post in the recipe card.
- cocoa powder
- semi sweet baking chocolate
- chocolate chips
- strawberry jam
- cream cheese
- mini Oreos (or chocolate sandwich cookies)
- all purpose flour
- white granulated sugar
- butter
- large eggs
- pure vanilla extract
- salt
Substitutions/ Variations: Raspberry Jam and Orange Marmalade are great subs for strawberry jam if you want to put a different twist on this recipe.
How To Make Strawberry Jam Brownies
- Making The Brownie Batter. Over low heat, melt butter and chopped baking chocolate in a medium sauce pan. Remove from heat and whisk in cocoa powder, sugar and vanilla. Beat eggs and gradually whisk into chocolate mixture. Whisk in flour, salt, chocolate chips and crushed Oreos. Whisk well to fully incorporate. Pour batter into greased 8×8 pan and set aside.
- Make The Cheesecake Topping. In a small mixing bowl, mix together cream cheese, sugar, egg & vanilla.
- Add the Cream Cheese & Jam. Add cream cheese mixture to top of brownie batter in 9 evenly spaced dollops. Do the same with the strawberry jam. Run a butter knife back and forth through the jam and cream cheese mixture to create a marbled effect. Top with rest of crushed Oreos.
- Bake. Bake in preheated oven for 40-45 minutes or until center is set. If edges of brownies start to become too brown, cover with foil as the brownies cook. Remove from oven and let cool completely before slicing.
I made a video so you could watch how they’re made too.
My Best Tips for Homemade Brownies
- Using really good chocolate and cocoa powder will make your brownies unbelievable good, so think quality when choosing your ingredients.
- Also, the jam brings a lot of sweetness to the bake. Using bittersweet baking chocolate and semi sweet chips keeps everything in balance.
- This “cooked batter” is where it’s at for fudgy brownies. It’s not hard. It’s totally worth it.
- It’s important to let these brownies cool before slicing them. The cheesecake topping and jam will be a runny mess if you don’t. I actually think these are best the next day!
- Also make sure you bake until the center doesn’t jiggle. If you feel like your edges are getting too brown, either cover with aluminum foil and continue to bake or lower the temp to 325 and bake a little longer than the specified bake time. I’ve had to do both before.
- Lining the pan with parchment paper allows you to pull the entire batch of brownies from the pan, making them SO EASY to slice into neat little squares. You may have to run a knife around the edges that touch the pan to loosen before lifting.
Storing & Freezing
These brownies can be left out at room temperature in an airtight container overnight. But because of the cream cheese layer, I always store them in the refrigerator after that. They can last covered in the fridge 4-5 days.
If very well covered or in an airtight container, they can be frozen for up to 2 months. Thaw by placing in the refrigerator overnight and sitting them out at room temp an hour before serving.
Other Dessert Bars and Brownie Recipes To Love
Watch How They’re Made
Loaded Strawberry Jam Brownies
Ingredients
- 1 stick butter (½ cup)
- 4 ounces semi sweet baking chocolate, chopped
- 2 tablespoons cocoa powder
- 1 cup sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ¾ cup flour
- ¼ cup crushed mini Oreos
- ¼ cup semi sweet chocolate chips
Topping
- 8 ounces cream cheese, room temperature
- 2 tablespoons sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 1 cup strawberry jam
- ¼ cup crushed mini Oreos
Instructions
- Preheat oven to 350° Fahrenheit. Line an 8×8 baking dish with parchment paper with enough paper over the edges to use to lift the finished brownies from the pan.
- Over low heat, melt butter and chopped baking chocolate in a medium sauce pan. Remove from heat and whisk in cocoa powder, sugar and vanilla. Beat eggs and gradually whisk into chocolate mixture. Whisk in flour, salt, chocolate chips and crushed Oreos. Whisk well to fully incorporate. Pour batter into greased 8×8 pan and set aside.
Strawberry Cheesecake Swirl
- In a small mixing bowl, mix together cream cheese, sugar, egg & vanilla. Add cream cheese mixture to top of brownie batter in 9 evenly spaced dollops. Do the same with the strawberry jam. Run a butter knife back and forth through the jam & cream cheese mixture to create a marbled effect. Top with rest of crushed Oreos.
- Bake in preheated oven for 40-45 minutes or until center is set. If edges of brownies start to become too brown, cover with foil as the brownies cook. Remove from oven and let cool completely before slicing.
Notes
- Using really good chocolate and cocoa powder will make your brownies unbelievable good, so think quality when choosing your ingredients.
- Also, the jam brings a lot of sweetness to the bake. Using bittersweet baking chocolate and semi sweet chips keeps everything in balance.
- This “cooked batter” is where it’s at for fudgy brownies. It’s not hard. It’s totally worth it.
- It’s important to let these brownies cool before slicing them. The cheesecake topping and jam will be a runny mess if you don’t. I actually think these are best the next day!
- Also make sure you bake until the center doesn’t jiggle. If you feel like your edges are getting too brown, either cover with aluminum foil and continue to bake or lower the temp to 325 and bake a little longer than the specified bake time. I’ve had to do both before.
- Lining the pan with parchment paper allows you to pull the entire batch of brownies from the pan, making them SO EASY to slice into neat little squares. You may have to run a knife around the edges that touch the pan to loosen before lifting.
Nutrition
MARY HODGES
Hi, Stacey!
I came over from FB for the Buster Bar Ice Cream Dessert, but couldn’t leave before taking a peek around!
I’ve a question about these Strawberry Jam Brownies (which I fully intend to make ASAP).
Have you tried freezing these? If possible, I’d like to keep some of these on hand for funeral meals at church.
Hi, Mary! I so glad that you stayed and looked around! Welcome! I have never frozen these, but I don’t see why they wouldn’t freeze well after being baked. I do know that, while they are delicious when they’re warm, they are something else when chilled. I think they would work well for what you are planning. Thank you so much for blessing others when they need it most!