Prepare brownies according to your recipe or box instructions in an 8x8 or 9x9 pan.

Bake until set and a toothpick comes out with moist crumbs.

Cool completely. Chill in the fridge for 30 minutes for cleaner cuts.

In a bowl, whisk together 2 tablespoons powdered sugar and 2 tablespoons cocoa powder to remove clumps.

Add 1 cup cold heavy cream, 1/2 teaspoon vanilla extract, and a pinch of salt.

Beat with a hand mixer until soft to medium peaks form, fluffy and pipeable.

Optional: fold in 1 to 2 tablespoons cooled melted chocolate for a richer, mousse-like texture.

Transfer to a piping bag fitted with a large round or star tip.

Cut cooled brownies into squares and arrange on a tray or serving board.

Pipe a tall swirl or generous dollop of chocolate whipped cream onto each brownie square.

Chop 1 cup strawberries into small pieces and pat dry with a paper towel.

Spoon a small mound of strawberries onto the center of each whipped cream swirl.

Melt 1/2 cup chocolate chips with 1/2 to 1 teaspoon coconut oil in the microwave in 20 to 30 second bursts, stirring between each.

Let cool slightly so it thickens but is still pourable.

Drizzle the melted chocolate over the strawberries and whipped cream.

Chill 10 minutes for a firmer set if desired.