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

Melt the unsalted butter in a medium saucepan over low heat and let cool slightly.

Combine the melted butter and granulated sugar in a large mixing bowl. Mix well. Add eggs one at a time, blending thoroughly, and stir in vanilla extract.

Whisk together flour, cocoa powder, salt, and baking powder in another bowl.

Fold the dry ingredients into the wet mixture gently until just combined.

Add chocolate chips if desired, folding them in gently to distribute evenly.

Spread the brownie batter evenly into the prepared baking pan.

Bake in the preheated oven for 25–30 minutes. Check for doneness with a toothpick.

Heat heavy cream in a small saucepan over medium heat until simmering. Remove from heat.

Stir in chopped semi-sweet chocolate until smooth and glossy.

Cool the brownies in the pan for about 10–15 minutes, then transfer them to a wire rack.

Pour the chocolate ganache over the cooled brownies, spreading it evenly.

Arrange sliced fresh strawberries on top, pressing gently into the ganache.

Refrigerate for at least 1 hour to set, then slice into squares and serve.