1 cup butter, room temperature
4 oz unsweetened chocolate
1-2/3 cup sugar
1/2 cup low-sugar strawberry preserves
2 tsp. strawberry extract
4 eggs
1 tsp. vanilla
2/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp. salt
1/2 cup mini chocolate chips
2 cups sliced fresh strawberries
1/3 cup low-sugar strawberry preserves
1 (8 oz container) frozen light whipped topping, thawed
Preheat oven to 350°F.
Line a 9-inch square baking pan with foil to overlap sides by 2″. Coat with cooking spray.
In a microwave-safe bowl, microwave butter and unsweetened chocolate on high in 30-second intervals until melted. Stir until smooth. Cool to room temperature.
Stir in sugar, 1/2 cup strawberry preserves and strawberry extract, eggs, and vanilla until combined. Add flour, cocoa and salt, stir until blended. Stir in chocolate chips. Spread batter in pan.
Bake 40 minutes or until pick inserted in center comes out clean.
Cool in pan on rack, lift from pan, using foil. Toss 2 cups strawberries with 1/3 cup preserves. Slice cooled brownies in half.
Sandwich with whipped topping and strawberry mix. Top with additional topping and strawberries. Repeat with all brownies.
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