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Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
In a large microwave-safe bowl, melt the butter. Add the sugar and whisk until combined. Add the eggs and vanilla extract, whisking until smooth.
In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the brownie batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan.
Once the brownies have cooled, arrange the halved strawberries evenly over the top.
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and the mixture is smooth.
Pour the chocolate ganache over the strawberries, spreading it to cover the entire surface.
Refrigerate the brownies for at least 1 hour to set the ganache. Use the parchment paper overhang to lift the brownies out of the pan, then cut into squares.