Preheat the oven to 350ºF and line an 8-inch square baking dish with parchment paper. In a small bowl, whisk together the flour, salt, and baking soda; set aside.

In a medium saucepan over medium heat, melt the butter. Remove from the heat and stir in the cocoa powder until smooth and glossy. Whisk in both sugars. Add the eggs and vanilla, stirring until fully incorporated. Switch to a wooden spoon and stir in the dry ingredients, followed by the chocolate chips.

Pour batter into the prepared baking dish and bake for 25-28 minutes. Remove from the oven and allow to cool completely.

To make the ganache, place chocolate chips in a medium bowl. Pour heavy cream into a microwave-safe dish/glass measuring cup and heat in the microwave until it begins to boil. Pour hot cream over chocolate chips, cover with plastic wrap and allow to sit 3-5 minutes. Remove plastic wrap and whisk until smooth. Allow to cool 10 minutes.

To assemble, pour half of the ganache on top of the brownies and smooth out with a knife or offset spatula. Evenly scatter strawberries on top, then drizzle the rest of the ganache over the strawberries. Refrigerate until ganache is mostly set, about 45-60 minutes.