Preheat Oven: Preheat oven to 350°F. Line a 9×9 (or 8×8) square baking pan with parchment paper or grease with baking spray.

Prepare Brownies:

• Melt butter and semi-sweet chocolate in a double boiler or microwave, stirring in 30-second intervals until smooth. Let cool for 8-10 minutes.

• Stir in granulated sugar and eggs until well combined.

• Add vanilla extract and espresso powder, and mix until combined.

• Add flour, salt, baking powder, and cocoa powder. Stir until just combined.

• Add canola oil and 1 cup of milk chocolate chips, then mix to combine.

• Spread batter into prepared pan, sprinkle with 1/4 cup semi-sweet chocolate chips, and press them into the batter.

• Bake for 25-30 minutes, or until a cake tester comes out clean with a few fudgy crumbs. Let cool completely.

Make Strawberry Buttercream:

• Beat softened butter in a bowl for 2-3 minutes until light and fluffy.

• Gradually add powdered sugar (3 cups), mixing well.

• Add heavy whipping cream (3 Tbsp), then mix in crushed freeze-dried strawberries.

• If frosting is too thin, add more powdered sugar; if too thick, add more cream.

• Add salt to taste and pink food coloring if desired. Spread over cooled brownies.

Prepare Ganache:

• Heat heavy cream in a small saucepan until it begins to steam.

• Pour over semi-sweet chocolate chips in a heatproof bowl and stir until smooth.

• Drizzle ganache over frosted brownies, then allow to set.

Serve: Cut brownies into squares and enjoy!