Step 1: Prepare the Brownies
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, allowing overhang on the sides for easy removal later.

In a large microwave-safe bowl, melt the butter. Add the sugar and whisk until the mixture is combined and slightly glossy.

Add the eggs, one at a time, whisking well after each. Stir in the vanilla extract.

In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet mixture and fold just until combined.

Pour the brownie batter into the prepared pan and spread it evenly with a spatula.

Step 2: Bake and Cool
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Let the brownies cool completely in the pan. This step is important so the strawberries don’t release too much juice into a warm base.

Once cool, arrange the halved strawberries cut-side down over the top in a single layer.

Step 3: Make the Ganache
In a microwave-safe bowl, combine the chocolate chips and heavy cream.

Heat in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.

Pour the ganache over the strawberry layer. Use a spatula to gently spread it, covering all the berries.

Step 4: Chill and Slice
Refrigerate the brownies for at least 1 hour to allow the ganache to set.

Use the parchment overhang to lift the brownies out of the pan. Place on a cutting board and slice into squares using a sharp knife.

For the cleanest cuts, wipe the knife with a warm, damp cloth between slices.