• Preheat the oven to 325 F. Grease the bottom and sides of a 9" round baking pan with parchment paper and set aside.
• In a bowl, mix the flour, salt, and cocoa powder, and set aside.
• Melt the butter and chocolate in the microwave, using 30 seconds increments.
• In a bowl of a standing mixer, beat the eggs on high speed for about 1 minute. 
• Gradually add the sugar and vanilla and keep beating until the mixture is a pale yellow, about 2 minutes.
• Reduce speed to low and add the melted chocolate. Fold in the flour mixture using a rubber spatula.
• Pour the batter into the prepared pan, and sprinkle evenly the toasted pecans. 
• Bake for 20-25 minutes. It will be ready when a toothpick comes out with a few moist crumbs from the center of the cake.
• Allow the Brownie to completely cool in the pan. 
• When ready to serve, place the crust over your serving dish, spread with the ganache and sprinkle with fresh strawberries.

Chocolate Ganache

• In a small saucepan, bring the heavy cream and sugar to a simmer.
• Pour the cream over the chopped chocolate, and let sit for a few minutes.
• Gently stir the mixture until it is silk smooth, and allow to sit for 30-60 minutes until set.