Brownies:

• Line a 20/20 cm (8x8 inches) baking tray with parchment paper. Preheat the oven to 180 °C (356 °F).
• In a thick-bottomed saucepan, melt the butter over low heat and add the broken chocolate pieces and sugar. When the mixture is homogeneous, turn off the heat.
• Add the egg yolks, one at a time, and mix well.
• Separately combine the flour and cocoa powder. Add them to the chocolate cream, stirring gently.
• Whisk the egg whites well with a pinch of salt until they turn into a nice meringue. Incorporate them into the chocolate cream with upward movements. Place the whole mixture in the pan.

Frosting:

• Mix the cream cheese, egg, flour, and sugar until it becomes a uniform cream. Now add the vanilla and mix.
• Place dollops of the mixture on top of the brownie. Smooth it out with a knife with a sharp tip, creating a pattern when combined with the dark mixture.
• Wash the strawberries and remove their leaves. Place them on top of the cream cheese, one by one.
• Bake in the oven for 25-30 minutes, until the top is cooked through and the inside is still slightly soft. Remove and leave to cool in the pan. After about 2 hours (if you can be that patient), slice it up. Serve as it is or with generous portions of ice cream.

Enjoy!