Prepare brownie batter according to package or homemade recipe, using coffee instead of water if desired.

Line a baking pan with parchment paper and pour in the batter.

Bake until a toothpick comes out mostly clean with a few moist crumbs.

Let brownies cool completely before adding toppings.

Slice or halve strawberries and blot dry with a paper towel.

Arrange strawberries evenly over the cooled brownies.

Heat heavy cream until hot but not boiling.

Pour hot cream over chocolate chips and let sit for 5 minutes.

Whisk until smooth and glossy.

Pour ganache over strawberries and spread gently.

Refrigerate for 15–30 minutes, or until ganache is fully set.

Slice and serve.