1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until smooth and glossy. This usually takes about 2 minutes by hand or 1 minute with a mixer.
3. Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
4. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
5. Gradually fold the dry ingredients into the wet mixture using a spatula. Be gentle—overmixing can make the brownies tough. Once just combined, fold in chopped nuts if using.
6. Pour the batter into your prepared pan and smooth the top with a spatula. Pop it into the oven and bake for 25 to 30 minutes. The edges should be set, and a toothpick inserted near the center should come out with moist crumbs but not wet batter.
7. While the brownies are baking, wash and dry your strawberries thoroughly. You want them completely dry so the chocolate sticks well.
8. Once the brownies are out of the oven, let them cool completely in the pan on a wire rack—this usually takes about an hour. Cooling is key to avoid melting your chocolate when you add the strawberries.
9. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth and glossy.
10. Dip each strawberry into the melted chocolate, letting the excess drip off. Place them on a piece of parchment paper to set.
11. Arrange the chocolate-covered strawberries evenly over the cooled brownies. For an extra touch, drizzle any leftover melted chocolate over the top.
12. Refrigerate the brownies for about 20 minutes to let the chocolate harden before slicing and serving.

One trick I learned early on from my mom’s kitchen is to never rush cooling or chocolate setting—it makes all the difference in texture and presentation. And if your kids are anything like mine, they’ll be hovering nearby, impatient but oh-so-excited to dig in.