Preheat oven to 350 degrees F.

Lightly coat an 8-inch square baking pan with nonstick cooking spray. Place intersecting strips of parchment paper inside the pan (this makes the brownies easy to lift, once baked!). Set aside.

In a medium bowl, whisk melted butter, oil and sugar. Stir in eggs and vanilla, until thoroughly combined.

Sift flour, cocoa powder and salt into the bowl. Stir ingredients until just combined; do not overmix.

Pour batter into your pan. Smooth the top out evenly. Dollop with strawberry jam and swirl with a knife. Top with chopped strawberries and chocolate chunks or chips.

Bake for 30 to 35 minutes. The center should be mostly set, not jiggly. The brownies will continue baking in the hot pan, once removed from the oven.

Allow to cool to room temperature. Using the parchment paper overhang, lift brownies out of the pan and onto a cutting board. Slice into 16 (or so) squares.

Enjoy!