Prep the pan and oven. Heat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.

Melt butter and chocolate. In a heatproof bowl, melt the butter and 8 oz chocolate together over a gentle double boiler or in short microwave bursts. Stir until smooth and glossy. Let it cool for 5 minutes.

Mix in sugars and eggs. Whisk in granulated and brown sugars until blended. Add eggs one at a time, whisking thoroughly after each. Stir in vanilla. The batter should look thick and shiny.

Fold in dry ingredients. Sift in flour, cocoa, and salt. Fold with a spatula just until no dry streaks remain. Do not overmix. If you like extra chocolate, fold in a handful of chips now.

Bake the brownie layer. Spread batter evenly in the pan. Bake 22–28 minutes, until the top is set and a toothpick comes out with a few moist crumbs. Do not overbake. Let cool completely in the pan on a rack.

Prep the strawberries. Hull and halve the strawberries. Pat them very dry with paper towels. Toss with a touch of lemon juice if you want a brighter flavor, then pat dry again.

Arrange the fruit. Once the brownie is fully cool, arrange strawberry halves cut-side down in a snug, even layer over the surface. Leave tiny gaps so chocolate can flow between pieces.

Make the chocolate topping. Heat cream in a small saucepan until steaming (not boiling). Pour over chopped chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Add vanilla, a pinch of salt, and oil if you prefer a firmer, shinier finish.

Coat and set. Pour the ganache over the strawberries, tilting the pan to cover evenly. Tap the pan gently on the counter to settle the chocolate. Sprinkle with flaky salt or toppings if using.

Chill to firm up. Refrigerate for 45–60 minutes, until the chocolate is set but not rock-hard. Slice with a warm, sharp knife, wiping between cuts for clean edges.