Go ahead and preheat your oven to 350 degrees fahrenheit. Then line you 9" x 13" baking pan with parchment paper so that you are able to lift the brownie out once its cooked in clean. I usually place enough parchment paper to where it hangs over the side. Then grease that as well with cooking spray. Coconut or olive oil works for this.
Now you're going to combine at medium speed in your stand mixer your eggs, cacao powder, salt, baking powder, instant coffee, and vanilla together until combined well into what looks like a paste.
In a sauce pan, over low heat melt your butter. Then, add iIn your sugar and stir until combined well. This process took me about 4 minutes. You want to ensure your butter is melted completely and your sugar has dissolved. You don't want this to bubble, but you do want it to have a gloss to it.
Add the butter sugar mixture to the cacoa mixture slowly and stirring until its smooth.
Now, add in your flour and chocolate chips and stirring until smooth,
Pour your batter into your parchment paper lined and greased 9" x 13" baking pan.
Bake your brownies at 350 degrees fahrenheit for about 28-32 minutes. Mine were in my oven for about 30 minutes. Always do the tooth pick test to ensure its cooked through. Test passes if you've got some crumbs or nothing at all on your tooth pick.
Once your brownie is done baking, remove and let sit in baking pan for 10-15 minutes. Then remove and let it cool on a wire rack for one hour. During this time make your chocolate ganache (see below) and your strawberry frosting. Once your brownie is cooled go ahead and spread your strawberry frosting on.
Then, with the brownie on a wire rack over a baking sheet spread on your ganache. Cool in the fridge before slicing! If you're looking to get a clean slice result, run your knife under hot water, slice, rinse, and repeat!