Fudgy strawberry swirl brownies (Print Version)

# Ingredients:

→ Strawberry Compote

01 - 1 cup fresh strawberries (160g), chopped
02 - 1 tablespoon water, more if needed

→ Brownie Base

03 - 1 cup semi-sweet chocolate chips (190g)
04 - 1/3 cup olive oil (60g)
05 - 2 large eggs, at room temperature
06 - 3/4 cup white granulated sugar (168g)
07 - 1 teaspoon vanilla extract
08 - 1/4 cup Dutch-process cocoa powder
09 - 3/4 cup unbleached all-purpose flour
10 - 1/2 teaspoon salt

→ Topping

11 - 5-10 fresh strawberries, sliced
12 - 1/3 cup semi-sweet chocolate chips (64g)
13 - 1-2 teaspoons olive oil

# Instructions:

01 - In a small saucepan, combine chopped strawberries with a splash of water. Bring to a gentle bubble over medium-high heat, adding a bit more water if the mixture looks dry. Reduce to medium-low and simmer, mashing berries with a fork until they transform into a thick, jammy sauce. If it's still runny after 10 minutes, just strain off the excess liquid. Transfer to a bowl and let cool while you work on the brownies.
02 - Bring eggs to room temperature by placing them in warm water for about 10 minutes if needed. Heat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on two sides for easy removal later, and give it a light spray of non-stick coating.
03 - Combine chocolate chips and olive oil in a microwave-safe bowl. Heat in short 15-second bursts, stirring between each, until completely smooth and melted. Set aside to cool slightly.
04 - In a stand mixer with the whisk attachment (or use a hand mixer), beat eggs and sugar on medium-high speed until the mixture becomes pale and thickens nicely – this takes just a few minutes. Beat in the vanilla extract.
05 - Remove bowl from the mixer. Pour in the melted chocolate and gently fold it into the whipped egg mixture using a spatula, preserving as much air as possible.
06 - Sift cocoa powder and flour directly into your bowl (or whisk them together first in a separate bowl). Add salt and fold everything together gently until no dry spots remain. Pour batter into your prepared pan, smoothing the top and giving the pan a few gentle taps on the counter to even it out.
07 - Use the back of a spoon to create nine little wells in the batter, arranged in a 3×3 grid. Spoon cooled strawberry compote into each depression, then use a chopstick or butter knife to create pretty swirls by gently dragging through the compote and batter.
08 - Press sliced strawberries gently into the top of the batter, arranging them however looks most appealing to you.
09 - Bake at 350°F for 20-25 minutes for gorgeously fudgy, slightly underdone brownies. If you prefer them more fully set, add a few more minutes to the baking time. Cool completely in the pan on a wire rack.
10 - Once cooled, lift the brownies out using the parchment paper overhang and slice into 9 or 16 squares. For the final touch, melt 1/3 cup chocolate chips with a teaspoon of olive oil in the microwave (15-second intervals, stirring between), adding a bit more oil if needed for a smooth drizzling consistency. Drizzle chocolate over the brownies using a spoon or piping bag fitted with a small round tip.
11 - Store any leftovers (if there are any!) in a single layer in an airtight container in the refrigerator. Let them come to room temperature before serving for the best texture and flavor.

# Notes:

01 - These brownies combine two irresistible flavors - rich chocolate and sweet strawberries - in one decadent treat. The strawberry compote adds moisture and fruity pockets throughout, while the fresh strawberry slices and chocolate drizzle make them pretty enough for special occasions.
02 - For the best texture, don't overmix the batter after adding the dry ingredients - gentle folding preserves the air you've whipped into the eggs, resulting in that perfect brownie crackle top.

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