Preheat oven to 350°F (175°C) and line a 9×9” baking pan with parchment paper.

In a large, microwave-safe mixing bowl combine butter and ½ cup chocolate chips. Heat in 20-second intervals, stirring in between, until smooth.

Stir in cocoa powder until combined, then add granulated sugar, brown sugar, eggs, egg yolk, vanilla extract, and salt. Stir until well combined.

Add flour and stir until combined.

Stir in optional chocolate chips if using.

Spread batter evenly into prepared baking dish and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan completely.

For the strawberry topping, pulse freeze-dried strawberries in a food processor until ground into dust. Set aside.

In a mixing bowl, beat softened butter until smooth, gradually add powdered sugar, and stir until well combined. Stir in salt and strawberry dust.

Gradually stir in heavy cream until mixture is smooth and spreadable.

Spread strawberry topping evenly over cooled brownies.

For the chocolate glaze, combine chopped chocolate and heavy cream in a microwave-safe bowl. Heat for 45 seconds then stir until smooth, returning to microwave in 8-second intervals if needed.

Pour chocolate glaze over strawberry topping and smooth the surface with an offset spatula. Allow ganache to firm before slicing and serving.