1. **Preheat & Prep:** Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal. Grease the parchment lightly.

2. **Mix Wet Ingredients:** In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, whisking vigorously for about 1–2 minutes until the mixture is glossy and slightly pale (this creates that crackly top!).

3. **Add Dry Ingredients:** Sift the cocoa powder, flour, and salt into the bowl. Switch to a spatula and gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

4. **Prep Strawberries:** **Crucial Step:** Pat the diced strawberries very dry with a paper towel to remove excess moisture. Toss them in the 1 tablespoon of extra flour (this helps prevent them from sinking and making the batter too wet).

5. **Fold:** Gently fold the chocolate chips and about 2/3 of the flour-coated strawberries into the brownie batter.

6. **Bake:** Pour the batter into the prepared pan and smooth the top. Press the remaining strawberry pieces onto the top of the batter for a pretty finish.

7. **Cook:** Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Note: If you hit a strawberry or chocolate chip, the toothpick might look wet, so test a few spots.

8. **Cool:** Let the brownies cool completely in the pan before lifting them out. This is important because the strawberries release moisture, making the brownies extra fudgy and fragile while hot.