Brownies Preparation

• Preheat the oven to 180℃, line an 8x8 inch tin with baking paper and set aside.
• In a small mixing bowl add the butter and chocolate, heat in the microwave until melted. Allow it to cool and set aside.
• In a larger mixing bowl add the eggs, sugars and vanilla, beat until pale, creamy and doubled in volume. Add the cooled melted chocolate mixture into the eggs and whisk together.
• Add the flour, cocoa powder, salt and fold the dry ingredients into it.
• Pour the batter into the lined tin and bake for 22-25 minutes until the top is glossy and the inside is still soft.
• Allow the brownies to cool a little while we make the icing: in a sauce pot add the cream and instant coffee, bring to a simmer. Take it off the heat and add the chocolate, honey and let it sit for a few minutes. Gently stir until combined, let it cool for 10 minutes.
• Layer the cooled brownies with halved strawberries in an even layer.
• Pour the slightly cooled ganache over the brownies, allow it to cool and set (around 2-3 hours at room temperature or in the fridge for 1 hour).
• They must cool down completely before slicing and serving.