Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line it with parchment paper, leaving an overhang for easy removal.

In a medium saucepan over low heat, melt the butter. Remove from heat and stir in the sugar, cocoa powder, and salt until well combined.

Stir in the vanilla extract. Add the eggs one at a time, mixing well after each addition. The batter should be glossy and smooth.

Gently fold in the flour until just combined. Be careful not to overmix.

Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.

Let the brownies cool completely in the pan before adding the strawberry topping and chocolate coating.

Wash the strawberries thoroughly and remove the hulls. Make sure they are completely dry before proceeding.

Slice the strawberries into thin, even pieces.

Once the brownies are cooled, arrange the sliced strawberries in a single layer on top. Gently press them into the brownie surface.

In a double boiler or microwave-safe bowl, combine the chocolate chips and coconut oil (or vegetable shortening).

If using a double boiler, heat water in the bottom pot until simmering. Place the bowl with the chocolate and coconut oil on top, ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until the chocolate is completely melted and smooth.

If using a microwave, heat in 30-second intervals, stirring in between, until the chocolate is melted and smooth. Be careful not to overheat the chocolate!

Pour the melted chocolate over the strawberry layer, spreading it evenly with a rubber spatula.

If desired, sprinkle with sprinkles while the chocolate is still wet.

Place the brownies in the refrigerator for at least 30 minutes to allow the chocolate to set completely.