Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by lining it with parchment paper for easy removal later.

Melt the unsalted butter in a microwave-safe bowl. Mix in granulated sugar, then stir in eggs and vanilla until the mixture is smooth and well combined.

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually mix these dry ingredients into the wet mixture until just combined.

Pour the brownie batter into the prepared pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Let the brownies cool in the pan. Once cooled, slice fresh strawberries in half and arrange them on top of the brownies.

In a microwave-safe bowl, combine semi-sweet chocolate chips and heavy cream. Microwave in short intervals, stirring frequently until melted and smooth.

Pour the luscious ganache over the strawberries, ensuring it spreads to cover them evenly.

Refrigerate the assembled brownies for at least 1 hour before serving to let the ganache set. Lift out with the parchment paper and cut into squares.