For the Brownies • ¾ cup unsalted butter (170g) • ½ cup semisweet chocolate chips (100g) (or 4 oz chopped bittersweet chocolate) • ½ cup natural cocoa powder (50g) • ¾ cup granulated sugar (150g) • ¾ cup light brown sugar packed (150g) • 2 large eggs + 1 large egg yolk • 1 teaspoon vanilla extract • ½ teaspoon table salt • 1 cup all-purpose flour (125g) • ¾ cup semisweet chocolate chips (150g)

For the Strawberry Topping • 1 cup freeze dried strawberries (16g) • ¾ cup unsalted butter softened • 2 cups powdered sugar (250g) • ⅛ teaspoon table salt • 2-4 Tbsp heavy cream or milk as needed For the Chocolate Glaze • 4 oz semisweet chocolate bar finely chopped (113g) • ½ cup heavy cream (118ml)

In a large, microwave-safe mixing bowl combine butter and ½ cup (100g) chocolate chips. 

Heat in 20-second intervals, stirring in between, until chocolate and butter are completely melted and mixture is smooth.

Stir in cocoa powder until completely combined, then add sugars and stir until all ingredients are well combined.

Add eggs and egg yolk, vanilla extract, salt and stir until all ingredients are well combined and batter is cohesive and uniform.

Add flour and stir until combined. Then, stir in chocolate chips, if using.

Preheat oven to 350F (175C) and line a 9×9” baking pan with parchment paper, using enough so the parchment paper hangs over two opposite edges.

Spread batter evenly into prepared baking dish and transfer to the center rack of 350F (175C) preheated oven.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with fudgy crumbs. Allow to cool in pan completely before adding strawberry topping.

Place freeze-dried strawberries in a food processor and pulse until completely ground into dust. Set aside.

Place butter in a large mixing bowl and beat until smooth and creamy. Gradually add powdered sugar, add salt and stir until completely combined.

Gradually stir in strawberry dust until completely combined.

With mixer on low-speed, gradually stir in heavy cream, 1 Tbsp at a time, until you achieve a smooth, spreadable consistency. 

Spread evenly over completely cooled brownies and then prepare chocolate glaze.

Place chocolate in a microwave-safe bowl and then pour heavy cream overtop.

Heat in the microwave for 45 seconds (full power), then stir gently from the center until mixture is smooth and chocolate is completely melted.

Pour evenly over strawberry topping and use an offset spatula to smooth the surface.

Allow ganache to firm before lifting the brownies out of the pan using your parchment paper and slicing and serving.  Enjoy!