Loaded Strawberry Jam Brownies
These loaded chocolate strawberry brownies are loaded with strawberry jam, cream cheese & chocolate cookies!
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Servings: 9 brownies
Calories: 596kcal
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 8x8 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 8x8 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
Calories: 596kcal | Carbohydrates: 77g | Protein: 7g | Fat: 30g | Sodium: 305mg | Sugar: 54g