Preheat oven to 350° F. Grease a 9 x 9-inch baking pan with butter and lightly dust with flour. Run a sink-full of warm soapy water to toss dirty utensils in as you go (optional, but helpful)
Cream together room temperature (softened) butter and sugar in a stand mixer fitted with the paddle attachment, at medium speed until light and fluffy (about 2 minutes). If butter is not at room temp, heat slightly in microwave (about 30 seconds), and stir/whisk until smooth. Do not add hot butter to sugar, let it cool slightly.
Add eggs one at a time, mixing well after each addition. Add vanilla and coffee powder and beat until combined.
In a medium bowl, sift together flour, cocoa powder, baking powder and salt. Add dry ingredients to mixer, a cup at a time to avoid the flour flying out of the bowl, and mix on low speed until just combined. Do not over-mix. Fold in chocolate chips with a mixing spoon.
Spread the dough evenly into the prepared baking pan, making sure it gets into the corners of the pan. Spoon the jam over the top of the brownie batter, as evenly as possible. Swirl the dough into the batter with a butter knife, making sure that it gets deep inside of the batter.
Smooth out the top of the batter and bake in preheated oven for 35-40 minutes, until a knife inserted into the brownies comes out clean. Test for doneness in several areas, as you may get a false positive if you insert knife into the strawberry jam. Cool completely before frosting.