Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.

Melt 1 cup of unsalted butter in a microwave-safe bowl until smooth.

Combine the melted butter with 2 cups of granulated sugar, 4 large eggs, and 1 teaspoon of vanilla extract, whisk until smooth.

In a separate bowl, sift together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, 1/2 teaspoon of salt, and 1 teaspoon of baking powder, then fold into the wet mixture.

Pour the batter into the prepared baking pan and bake for 25-30 minutes, checking for doneness with a toothpick.

Allow the brownies to cool completely in the pan on a wire rack.

Prepare the strawberries by hulling and halving them, then arrange on top of the cooled brownies.

Make the ganache by combining 1 cup of semi-sweet chocolate chips with 1/2 cup of heavy cream in a microwave-safe bowl and heating until smooth.

Pour the ganache over the strawberries and spread evenly to coat them in chocolate.

Chill the assembled brownies in the refrigerator for at least 1 hour before serving.

Carefully lift from the pan using the parchment paper, slice into squares, and serve.