Preheat oven to 350°F and spray a 13×9-inch baking pan with nonstick spray. Set aside.
In a small bowl, whisk the flour and salt together; set aside.
In a large bowl, using a hand mixer, beat the butter and sugar together until lighter in color and fluffy, about 2 minutes.
Add eggs, one-at-a-time. Beat well after each addition.
Add syrup and vanilla. Beat well.
Sprinkle the flour/salt mixture over the chocolate mixture and mix just until no dry flour remains.
Pour into the prepared baking pan.
Bake for 30 minutes (the brownie top will still appear wet). Transfer brownies to a wire rack to cool completely.
Cream together softened butter and powdered sugar. Beat until smooth.
Add strawberry jam and cream together until well incorporated.
Spread the strawberry over the cooled brownies. Cover and refrigerate until set, about 2 hours.
Melt the chocolate chips and butter together. Stir until completely blended. Once the chocolate has cooled (at least 30 minutes), spread it over the strawberry layer and place the brownies back in the refrigerator.
When ready to serve, cut into small bars.
