Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.

In a large bowl, whisk the melted butter and granulated sugar until smooth and glossy.

Add the eggs one at a time, whisking well after each addition. Stir in the vanilla until fully incorporated.

Sift the flour, cocoa powder, and salt into the wet mixture. Use a rubber spatula to fold the dry ingredients in until just combined; avoid overmixing.

Gently fold the sliced strawberries into the batter so they are evenly distributed.

Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.

Bake for 25 to 30 minutes. The edges should be set and slightly pulling from the pan; a toothpick in the center will come out with a few moist crumbs.

Let the brownies cool completely in the pan before preparing the ganache.

For the ganache, heat the cream until it is hot but not boiling. Pour it over the chocolate chips and let it sit for 1 minute.

Stir until the mixture is glossy and smooth.

Spread the ganache evenly over the cooled brownies and arrange extra strawberry slices on top for decoration.

Chill the pan in the refrigerator for 20 to 30 minutes to set the ganache before slicing into squares.