Step 1: Make the Brownie Base
Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang on the sides.

In a large microwave-safe bowl, melt the butter. Add the sugar and whisk until combined. It should look glossy and thick.

Add the eggs and vanilla, whisking until smooth and pale. This step helps create that fudgy texture.

In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually stir the dry ingredients into the wet ingredients, mixing just until combined.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Let the brownies cool completely in the pan. This can take about an hour.

Step 2: Add the Strawberries
Once the brownies are cool, arrange the halved strawberries cut-side down in even rows on top. Cover as much of the surface as you can for maximum flavor and visual appeal.

Make sure the berries are dry before placing them on the brownies to prevent the ganache from sliding.

Step 3: Make the Ganache
Place the chocolate chips in a heatproof bowl. In a small saucepan or microwave, heat the heavy cream until it just begins to simmer.

Pour the hot cream over the chocolate chips and let it sit for 2–3 minutes. Stir gently until the mixture is smooth and glossy.

Let the ganache cool slightly so it thickens but is still pourable.

Pour the ganache over the strawberries, spreading it evenly with a spatula to cover the fruit. Work gently to avoid moving the strawberries.

Step 4: Chill and Serve
Place the pan in the refrigerator and chill for at least 1 hour, or until the ganache is firm.

Use the parchment overhang to lift the brownies out of the pan. Slice with a sharp knife, wiping the blade clean between cuts.

Serve chilled or at room temperature. Store leftovers in the fridge for up to 3 days.