1-First Step: Gather and prep Preparation makes baking calmer. Preheat your oven to 350ºF. Line an 8×8-inch square baking dish with parchment paper, leaving an overhang to lift out the brownies, or lightly grease and flour the pan. Chop 1 3/4 cups of chocolate coarsely, then set aside 1/2 cup of the chopped chocolate as the reserved topping.

2-Second Step: Melt butter and combine with cocoa Melt 3/4 cup butter in a small saucepan over low heat or in short bursts in the microwave. Whisk in 1 cup plus 2 tablespoons unsweetened cocoa powder until completely smooth. Mixing while warm helps the cocoa dissolve and prevents lumps.

3-Third Step: Add sugar, salt, eggs, and vanilla Stir 1 3/4 cups plus 2 tablespoons granulated sugar and 1/2 teaspoon kosher salt into the chocolate-butter mixture until combined. Add the 3 large eggs and 1 1/2 teaspoons pure vanilla extract. Whisk vigorously for 2 to 3 minutes this is the secret step that helps form a shiny, crackly top. If you want, use a hand whisk or an electric mixer on medium for a quick pep-up of the eggs and sugar.

4-Fourth Step: Fold in dry ingredients and chocolate Gently fold in 3/4 cup all-purpose flour until just combined stop once no dry streaks remain. You want to avoid overmixing to keep brownies tender. Next, stir in the larger portion of your coarsely chopped chocolate (reserve 1/2 cup for topping). The batter will be stiff but spreadable.

5-Fifth Step: Spread batter and add jam swirls Use a wooden spoon or a hot-offset spatula to spread the stiff batter evenly in your prepared 8×8 pan. Dollop 1/4 cup strawberry jam across the top. For pretty marble swirls, gently drag a toothpick, skewer, or butter knife through the jam in an S-shape or figure-8 pattern. Keep the swirls shallow so you get pockets of jam, not a soggy center.

6-Sixth Step: Top with reserved chocolate and decorative strawberries Scatter the reserved 1/2 cup chocolate chunks over the jam-swirled batter so they melt into soft pockets. Hull and slice 4 medium strawberries into heart shapes and arrange them on top as a pretty finishing touch.

7-Final Step: Bake, check, and cool Bake at 350ºF for 30 to 40 minutes. Start checking at 30 minutes: the edges should look firm and slightly pulled away from the pan, the surface mostly dry apart from the chocolate chunks, and the center should still be slightly soft. For precise timing, insert an instant-read thermometer into the center and aim for 180ºF for gooey brownies. Once done, cool in the pan for at least 10 minutes before slicing to help them set. Lift brownies out using the parchment overhang if used, then slice into squares when warm or once cooled completely.