Preheat oven to 350°F.

Grease and flour a 9”x13” baking pan. Line bottom with oversized parchment paper so that the paper comes up at least 2” on all sides of the pan. (This will help you remove the brownies from the pan later.) Set pan aside.

Using a medium saucepan, add the butter, chocolate and 1 cup of chocolate chips. Place over medium-low heat, stirring often, until butter and chocolate have fully melted; set pan aside to cool.

Using a large bowl, mix together the eggs, sugar and vanilla. Stir the egg mixture into the warm chocolate mixture.

Using a medium bowl, sift together the flour, baking powder and salt. Stir the flour mixture into the chocolate mixture.

Stir the remaining ¾ cup of chocolate chips into the batter.

Pour batter into prepared baking pan. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the brownies comes out mostly clean.

Let brownies cool completely before frosting.

Using a food processor or mini-chopper, add the strawberries and puree until smooth.

Transfer strawberry mixture into a small saucepan and place over medium heat.

Bring mixture to a simmer, stirring often. Continue simmering, stirring often, until mixture reduces to ¼ cup. (Note: To test volume, just pour the mixture into a measuring cup. Reducing the strawberry puree will take ~15 minutes or so.) Set strawberry puree aside to cool completely.

Using a countertop mixer, beat butter until light and fluffy (~2-3 minutes on medium speed).

Add 2½ cups of powdered sugar; beat until smooth.

Add cooled strawberry puree and vanilla extract; beat until smooth.

Add remaining powdered sugar in ¼ cup increments (beating after each addition) until frosting reaches desired consistency.

Remove brownies from pan and place on a large plate or cutting board. Slice into 12 squares and then frost the top of each brownie with strawberry buttercream.

Garnish with brownie with a halved strawberry before serving.