Gooey Gluten-Free Chocolate Fudge Brownies with a Berrylicious Twist

Make the Jam:

In a medium saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens (about 15 minutes). If you want a thicker jam, stir in the chia seeds and let it cool completely.

Prepare the Brownie Batter:

• Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper, leaving a little overhang for easy removal.
• Melt the butter and chocolate chips in a heatproof bowl over simmering water (or use the microwave in 20-second bursts), stirring until smooth. Let it cool slightly.
• Whisk in the brown sugar and granulated sugar until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
• In a separate bowl, sift together the gluten-free flour, cocoa powder, salt, and baking powder. Gently fold the dry ingredients into the wet mixture until just combined.

Assemble and Bake:

• Pour half of the brownie batter into the prepared dish. Dollop spoonfuls of the cooled strawberry jam over the batter, then top with the remaining batter, spreading it evenly.
• Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let it cool completely before slicing.