Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a medium saucepan, combine the sliced strawberries, 2 tablespoons sugar, and lemon juice.

Cook over medium heat, stirring occasionally, until the strawberries have softened and released their juices, about 10-15 minutes.

Continue cooking until the mixture has thickened into a jammy consistency, about another 5-10 minutes. Remove from heat and let cool slightly.

In a large bowl, melt the butter in the microwave or in a saucepan over low heat.

Stir in the 1 cup granulated sugar and brown sugar until well combined.

Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!

Pour the brownie batter into the prepared baking pan and spread evenly.

Spoon the cooled strawberry mixture over the brownie batter, swirling it slightly with a knife or skewer.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The center should still be slightly gooey.

Let the brownies cool completely in the pan before frosting.

In a double boiler or microwave-safe bowl, melt the chocolate chips and coconut oil (or vegetable oil), stirring occasionally, until smooth. If using the microwave, heat in 30-second intervals, stirring in between, to prevent burning.

Once the brownies are completely cooled, lift them out of the pan using the parchment paper overhang.

Spread the melted chocolate evenly over the brownies.

If desired, sprinkle with sprinkles, chopped freeze-dried strawberries, or a drizzle of white chocolate.

Let the chocolate coating set completely before cutting and serving. You can speed this up by placing the brownies in the refrigerator for about 30 minutes.