Instructions:

Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper to prevent sticking.

In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.

In a separate bowl, whisk together the eggs, sugar, oil, and 1 teaspoon of vanilla extract until well combined.

Melt the butter and chopped dark chocolate together in a double boiler or microwave until smooth. Let it cool slightly before adding it to the egg mixture.

Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

In another bowl, beat the room temperature cream cheese until smooth. Add 1/4 cup of sugar, 1 egg, and 1 teaspoon of vanilla extract, mixing until well combined and smooth.

Pour the brownie batter into the prepared baking pan, spreading it evenly.

Dollop the cheesecake mixture over the brownie batter, and then use a toothpick or butter knife to swirl in the strawberry jam.

Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center still jiggles slightly.

Once baked, remove from the oven and allow the brownies to cool completely in the pan before slicing into squares.

For the best flavor and texture, be sure to use high-quality strawberry jam and avoid overmixing the brownie batter and cheesecake layer. Additionally, the cheesecake features a brownie base and a strawberry layer, which adds to its delightful taste and visual appeal.

Letting the brownies cool completely allows the cheesecake layer to set properly, making for cleaner slices.

For added enjoyment, store the brownies in the refrigerator for a firmer texture, which enhances their deliciousness!