Line your baking pan with parchment paper. This helps remove brownies easily later. Lightly grease the paper for extra safety. Preheat your oven to 180°C. This step ensures even baking and smooth removal after cooking.

In a bowl, melt butter and mix with sugar. Add eggs and vanilla extract. Whisk until smooth. Now add cocoa powder, flour, and salt. Mix gently until just combined. Do not overmix or brownies will turn hard.

Pour the batter into the prepared pan. Spread it evenly using a spatula. Bake for about 25–30 minutes. Check with a toothpick. It should come out slightly moist. Let the brownies cool completely before adding toppings.

In a bowl, mix chopped strawberries with sugar. Let them sit for 10 minutes. This brings out natural juices. Spread this mixture evenly over the cooled brownies. Make sure every bite gets some strawberries.

Heat heavy cream in a saucepan until warm, not boiling. Pour it over chocolate chips. Let it sit for one minute. Then stir until smooth and glossy. This creates a rich chocolate ganache.

Pour the chocolate ganache over the strawberry layer. Spread it gently with a spatula. Make sure it covers all edges. This step gives that classic chocolate-covered strawberry flavor.

Place the brownies in the fridge for at least one hour. This helps the layers set properly. Once firm, cut into squares. Use a sharp knife for clean cuts.