In a large bowl, whisk together melted butter, sugar, and cocoa powder. Add eggs one at a time, then stir in vanilla. Mix in flour and salt just until combined. Spread the batter evenly in the pan.
Bake for 25–30 minutes or until a toothpick comes out with a few moist crumbs. Cool completely.
Prepare the strawberry layer:
Toss sliced strawberries with sugar and lemon juice. Let sit for 10 minutes, then layer evenly over the cooled brownies. Press gently to help them adhere.
Make the ganache:
Heat the cream in a small saucepan until just simmering. Pour over chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.
Assemble:
Pour ganache over the strawberry layer and spread evenly. Chill in the refrigerator for at least 1 hour or until set.
Slice and serve.
Serving and Storage Tips:
Serve chilled or at room temperature.
Store in an airtight container in the fridge for up to 4 days.
For clean slices, wipe the knife with a warm cloth between cuts.
Variations:
Gluten-Free: Use a 1:1 gluten-free flour blend.
Extra Berry Twist: Mix raspberries or blueberries with the strawberries.
Nutty Crunch: Add a layer of chopped toasted almonds or pecans between the brownie and fruit.
FAQ:
Q: Can I use frozen strawberries?
A: Yes, but thaw and drain them well to avoid excess moisture.
Q: Can I make this ahead of time?
A: Absolutely! It’s best when chilled for several hours, so feel free to prepare it a day in advance.
Q: Can I freeze these brownies?
A: It’s not recommended, as the strawberries may release too much moisture when thawed.
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