Prepare the Brownies:

• Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper.
• Melt the unsalted butter in a medium saucepan over medium heat, then remove it from the heat.
• Stir in the granulated sugar, followed by the eggs, one at a time, beating well after each addition. Add the vanilla extract and stir to combine.
• In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet ingredients, mixing until well combined.
• Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
• Remove from the oven and let the brownies cool completely in the pan.

2. Prepare the Topping:

• While the brownies cool, prepare the chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer, but not boil.
• Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
• Slice the fresh strawberries in half and set them aside.

3. Assemble the Brownies:

• Once the brownies are completely cool, spread the chocolate ganache evenly over the top of the brownies.
• Arrange the halved strawberries on top of the ganache, pressing them gently into the chocolate to help them adhere.

4. Serve:

• Allow the ganache to set for about 15-20 minutes before slicing the brownies into squares. Serve and enjoy!