Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.

In a large bowl, whisk the melted butter and granulated sugar until glossy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In another bowl, whisk together the cocoa powder, flour, and salt. Gradually mix these dry ingredients into the wet mixture until just combined.

Spread half of the brownie batter evenly into the prepared pan.

Puree the strawberries until smooth, then spread the puree over the batter layer.

Dollop the remaining brownie batter over the strawberry layer and swirl using a knife.

Bake for 30 to 35 minutes or until a toothpick inserted comes out with moist crumbs.

Let the brownies cool completely in the pan on a wire rack.

Whisk powdered sugar with 1-2 teaspoons of water or milk to create a thin glaze and drizzle over cooled brownies before cutting.