Prepare the Brownies

Preheat your oven according to the brownie mix instructions.

Grease an 8×8-inch baking dish well or line it with parchment.

Mix the brownie batter as the package directs, then pour it into the prepared pan.

Bake the brownies for the full time indicated on the box, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.

Once done, remove the pan from the oven and let the brownies cool completely before moving to the next step.

Prepare the Strawberries

While the brownies cool, wash the strawberries. Remove their stems.

Cut each strawberry in half, lengthwise, so the cut side will sit nicely on the brownie layer.

Arrange the halved strawberries in a single layer, cut-side up, evenly across the top of the cooled brownies.

Make the Chocolate Ganache

In a microwave-safe bowl, combine the 1½ cups of chocolate chips with the ¾ cup (or slightly more) of heavy cream.

Microwave the mixture for 25 seconds, then stir slowly but thoroughly.

Continue microwaving in 20-second intervals, stirring for at least 20 seconds after each burst. The heat helps the chocolate melt evenly without overheating.

If there are still pieces of chocolate that haven’t melted, microwave again for 15 more seconds, then stir. Repeat as needed.

Keep stirring until the ganache is smooth, glossy, and fully melted.

Assemble & Chill

Pour the warm ganache gently over the arranged strawberries, spreading it evenly with a spatula so it covers all the berries.

Once covered, transfer the pan into the refrigerator and chill for 20–30 minutes, or until the ganache firms up just a little.

Note: The ganache will not harden like a candy shell — it stays somewhat soft and glossy.

Serve

Use a sharp knife to cut the brownies into squares. Simply Happy Foodie recommends about 9 large squares, but you can cut smaller if preferred.

Serve right after slicing so that the strawberries remain fresh and the ganache still looks shiny.