Fudgy and Easy Chocolate Strawberry Brownies Recipe

0 Preheat your oven to 350°F (175°C). Line a 13×9×2-inch metal baking pan with parchment paper, leaving some overhang on the sides to make it easier to lift the brownies out later.
1 In a large mixing bowl, stir together the cocoa powder and baking soda. Pour in half of the melted butter and the hot brewed coffee. Stir until the mixture thickens slightly and becomes smooth and glossy.
2 Add the granulated sugar, eggs, and the remaining melted butter. Whisk or stir until fully combined and glossy.
3 Stir in the flour, vanilla extract, and salt. Mix just until combined—do not overmix.
4 Gently fold the strawberries into the batter along with the chocolate chips.
5 Pour the batter into the prepared pan and spread evenly into the corners. Arrange the sliced strawberries on top in a single layer.
6 Bake for 34-39 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter. If the top browns too quickly, loosely tent with foil during the last 10 minutes of baking
7 Let the brownies cool completely in the pan before removing them. If desired, add more fresh strawberry slices, then cut into squares. Store in an airtight container at room temperature for up to 3 days or refrigerate for longer storage. If fresh strawberries were added, refrigerate.