• Preheat oven 350°F/ 177°C/ Gas Mark 4.
• Prep pans - Line a 13 x 9 baking dish with cooking spray, parchment paper, or aluminum foil. (I used a 9 x 9 square baking pan in the video.)

Strawberry Topping

• Simmer - Place strawberries, sugar, and half the water in a medium saucepan over medium-high heat. Bring it to a boil until the sugar is dissolved.
• Slurry - Combine the remaining water and cornstarch, then add it to the strawberry mixture. Simmer on medium heat until the mixture becomes thick and shiny.
• Cool - Remove from heat and set aside to cool completely.

Brownie Batter

• Melt - In a large microwave-safe bowl, add the butter and chocolate. Melt it on high at one-minute intervals until smooth.
• Combine - Add sugar to the chocolate-butter mixture and stir until the mixture is almost cooled. Then, add the eggs, one at a time, making sure each one is well incorporated before adding the next. Then, add the vanilla extract and combine well.
• Dry ingredients - Add the cocoa powder, flour, and salt. Combine well with a whisk to ensure no dry flour is visible. Set aside.
• Assemble - Pour the brownie batter into the prepared pan and smooth it with a spatula. Using a spoon, drop spoonfuls of the strawberry mixture on top of the brownie batter. Then, use a spatula or spoon to create swirls in the batter as shown in the video.
• Bake - Transfer the pan to the oven and bake on the middle rack for 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
• Cool - Place the baking pan on the wire rack for a few minutes. Then, pick the whole slab of brownies out of the pan with the help of the parchment overhang and cool further. Then, cut into 16 squares.