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.

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

Add flour and stir until combined.

Stir in chocolate chips, if using.

Spread batter evenly into prepared baking dish and transfer to the center rack of the oven 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.

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

Stir in salt.

Gradually stir in strawberry dust until completely combined.

With mixer on low-speed, gradually stir in heavy cream, 1 Tablespoon 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 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.