Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by lining it with parchment paper, ensuring there's extra on the sides for easy brownie removal later.

Melt the butter in a large microwave-safe bowl. Once melted, whisk in the sugar until well combined. Then, add the eggs and vanilla extract, mixing until the batter is smooth and creamy.

Sift together the flour, cocoa powder, salt, and baking powder in a separate bowl. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.

Pour the brownie batter into the prepared pan and spread it evenly with a spatula. Bake in your preheated oven for 25–30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let the brownies cool completely in the pan.

Arrange the halved strawberries evenly over the cooled brownie layer.

Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat the mixture in 30-second intervals, stirring after each interval, until smooth and melted.

Spread the chocolate ganache over the strawberries, ensuring an even layer.

Chill the brownies in the refrigerator for at least 1 hour to allow the ganache to set properly. Once set, lift the brownies out using the parchment paper, then slice them into squares.