Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper.

In a medium saucepan, melt 1/2 cup of unsalted butter and 4 ounces of dark chocolate over low heat, stirring until smooth.

Remove from heat and stir in 1 cup of granulated sugar until well combined. Let cool slightly.

Add 2 large eggs and 1 teaspoon of vanilla extract to the chocolate mixture. Whisk until fully incorporated.

In a separate bowl, combine 1/2 cup of all-purpose flour, 1/4 cup of cocoa powder, and 1/4 teaspoon of salt. Gradually mix dry ingredients into the chocolate mixture until just combined.

Pour the brownie batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely.

While the brownies cool, prepare the strawberry truffle filling. In a blender, puree 6 ounces of strawberries until smooth.

In a separate bowl, beat 2/3 cup of unsalted butter until creamy.

Gradually add 2 cups of powdered sugar, mixing well until fluffy.

Stir in the strawberry puree until fully incorporated. If too thick, add 1 tablespoon of whipping cream.

Spread the strawberry truffle filling over the cooled brownie layer, smoothing it out with a spatula.

Melt 6 ounces of dark chocolate in a microwave-safe bowl, heating in 30-second intervals until fully melted and smooth.

Pour the melted chocolate over the strawberry filling and spread evenly. Let the brownies set in the fridge for about 1 hour before slicing.