Brownie crust topped with chocolate ganache and fresh strawberries
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.
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.