Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.

Melt the unsalted butter in a large microwave-safe bowl until just melted, about 30 seconds to 1 minute. Stir in the granulated sugar until smooth and glossy.

Add the eggs one at a time, whisking after each addition. Pour in the vanilla extract and mix until fully combined.

In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add to the wet ingredients, stirring until just blended.

Pour the batter into the prepared pan and bake for 25-30 minutes, until a toothpick comes out with moist crumbs.

Allow the brownies to cool completely in the pan on a wire rack. After cooling, arrange halved fresh strawberries on top.

Combine semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring until melted and smooth.

Pour the ganache over the strawberries, spreading evenly. Refrigerate for at least 1 hour to set.

Lift the brownies out using the parchment paper edges, slice into squares, and serve.