Preheat the oven to 180℃, line an 8x8 inch tin with baking paper and set aside.

In a small mixing bowl add the butter and chocolate, heat in the microwave until melted. This took me around 1 minute, stirring every 20 seconds. Allow it to cool and set aside for now.

In a larger mixing bowl add the eggs, sugars and vanilla, beat until pale, creamy and doubled in volume. This will take around 3-4 minutes (you can do this with a whisk as well). Add the cooled melted chocolate mixture into the eggs and whisk together.

Add the flour, cocoa powder, salt and using a rubber spatula fold the dry ingredients into it.

Pour the batter into the lined tin and bake for 22-25 minutes until the top is glossy and the inside is still soft, jam like consistency with a tooth pick test.

Allow the brownies to cool a little while we make the icing: in a sauce pot add the cream and instant coffee, bring to a simmer. Take it off the heat and add the chocolate, honey and let it sit for a few minutes. Gently start stirring it together until combined, let it cool for 10 minutes.

In the mean time let us layer the cooled brownies with our halved strawberries in an even layer.

Pour the slightly cooled ganache over the brownies, allow it to cool and set (around 2-3 hours at room temperature or in the fridge for 1 hour).

They must cool down completely before slicing and serving.