Step 1: Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, and lightly grease.
Step 2: In a large microwave-safe bowl, melt the butter. Stir in the granulated sugar until well combined. Whisk in the eggs one at a time until fully incorporated, then stir in the vanilla extract.
Step 3: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are fine.
Step 5: Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not liquid batter. Let the brownies cool completely in the pan on a wire rack (about 1 hour).
Step 6: While the brownies cool, prepare the strawberries by thoroughly washing and patting them completely dry. Hull and halve each strawberry.
Step 7: In a clean microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each, until the chocolate is smooth and glossy.
Step 8: Dip each strawberry half into the melted chocolate, allowing any excess to drip off. Place the chocolate-dipped strawberries on a parchment-lined baking sheet and refrigerate for 10-15 minutes, or until the chocolate is set.
Step 9: Once the brownies are cooled and the chocolate on the strawberries is set, arrange the chocolate-dipped strawberry halves decoratively over the top of the brownies. Serve immediately or store as directed.