For the brownies put butter cut into pieces and chopped chocolate in a casserole, melt at low heat and stir with a dough scraper. When the mixture is shiny and homogeneous, remove from the cooker and let cool.

Put eggs, cane sugar and a pinch of salt in a bowl and mix for a few minutes with the help of a mixer. Add sieved bitter cacao and mix in. Add sieved flour and baking powder and mix in but make sure there won’t be any lumps. Finally, add melted chocolate with butter and mix carefully.

Butter a square cake tin with sides of 24 cm and cover with baking paper. Pour the dough inside and level. Bake in the preheated oven at 180°C for about 35 minutes (the cake should be firm to the touch outside, but still moist inside – make the toothpick test). Remove from the oven and let cool.

Prepare the ganache. Cut the chocolate into pieces and put in a bowl. Add the nearly boiling cream and quickly mix to a smooth and homogeneous mixture with the help of a whisk. Then let cool to room temperature.

Wash strawberries and cut into halves. Put them on the chocolate cake with the cutting side facing down. Spread the ganache evenly on the cake.

Sprinkle the surface with fleur de sel and put in the fridge for 15 minutes. Then take the cake out of the fridge and carefully remove from the cake tin. Cut the cake into 12 squares with a sharp knife and serve your chocolate and strawberry brownies.