Making the Brownie Base

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a heatproof bowl, melt chocolate and butter using a double boiler or microwave in 20-second intervals, stirring between each interval.
3. Whisk in granulated sugar and brown sugar until combined.
4. Add eggs one at a time, whisking until smooth. Stir in vanilla extract.
5. Sift together flour, cocoa powder, baking powder, and salt. Gradually fold into the wet ingredients using a spatula.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Let the brownies cool completely before adding the strawberry layer.

Preparing the Strawberry Layer

1. Wash and hull the strawberries. Slice them thinly.
2. Sprinkle the sliced strawberries with granulated sugar and let them sit for 10 minutes to release some of their natural juices.
3. Arrange the strawberry slices evenly over the cooled brownies, slightly overlapping them.

Coating with Chocolate

1. In a heatproof bowl, melt the chocolate chips and coconut oil using a double boiler or microwave in short intervals. Stir until smooth.
2. Pour the melted chocolate over the strawberries, spreading it evenly with a spatula.
3. Let the chocolate set at room temperature or refrigerate for about 15 minutes until firm.

Slicing and Serving

1. Once the chocolate is set, use a sharp knife to cut the brownies into squares.
2. Serve immediately or store in an airtight container.