Preparation

• Preheat oven to 325°F. Line a 9x9x2 inch baking pan with parchment paper overhang and spray with non-stick spray.
• Sift together cocoa, flour, salt, and baking soda into a bowl.
• In a large bowl, beat eggs, dark brown sugar, powdered sugar, and vanilla for about 3 minutes until lighter and fluffy.
• Add oil and mix until fully combined.
• Add dry ingredients and mix on low until just incorporated. Pour batter into prepared pan and smooth the top.
• Bake 28–32 minutes until a few moist crumbs cling to a tester. Cool completely.
• For the strawberry buttercream: pulse half the freeze-dried strawberries and half the powdered sugar in a food processor until finely ground; repeat with remaining halves.
• Transfer to a mixing bowl, add butter, almond extract, and milk. Beat starting on low, then increase speed until light and fluffy. Add red coloring if using.
• For the cream glaze: heat cream until steaming (not boiling). Add chocolate and let sit 4–5 minutes. Gently stir until smooth, then cool until still pourable.
• Remove cooled brownies from pan and flip upside down. Spread strawberry buttercream evenly over top.
• Pour cooled chocolate glaze over the buttercream and spread to edges. Chill to set.
• Cut into 16 squares and serve at room temperature for best flavor.