Prepare the Brownie Batter: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. In a microwave-safe bowl, combine the chocolate chips and olive oil. Microwave in 15-second intervals, stirring between each, until melted and smooth. Let cool slightly. In a separate bowl, whisk together the eggs and sugar until thickened and pale. Stir in the vanilla extract. Gently fold the melted chocolate mixture into the egg mixture. Sift in the cocoa powder, flour, and salt; fold until just combined.​

Bake the Brownies: Pour the batter into the prepared pan, smoothing the top. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.​

Add the Strawberries: Once the brownies are cooled, arrange the halved strawberries evenly over the top, cut side down.​

Prepare the Ganache: In a microwave-safe bowl, heat the heavy cream until steaming (about 1 minute). Add the chocolate chips and let sit for 5 minutes, then stir until smooth.​

Assemble the Brownies: Pour the ganache over the strawberries, ensuring they are fully covered. Gently tap the pan to smooth the ganache. Refrigerate for about 30 minutes, or until the ganache is set.​

Serve: Once set, lift the brownies from the pan using the parchment overhang. Slice into squares and enjoy!