Preheat the oven to 350 degrees Fahrenheit and line a 9×9 inch baking pan with parchment paper.

Mix the brownie mix, pudding mix, milk, vegetable oil, and large eggs together in a large bowl until fully combined.

Pour into the prepared baking pan and smooth the top.

Bake in the oven for 34-37 minutes or until a toothpick inserted 1 inch from the edge comes out clean.

Let the brownies cool completely in the pan, taking about 30-45 minutes.

Once cooled, add an even layer of strawberries on top (flat side down).

To prepare the chocolate ganache, place the semi-sweet chocolate bars in a medium-sized, heat safe bowl. Set aside.

In a small saucepan, heat the heavy whipping cream and salted butter over medium heat, stirring continuously until the butter has melted and the mixture starts to slightly bubble on the edges.

Remove the pan from the heat and immediately pour the cream mixture over the chocolate, ensuring the chocolate is completely covered.

Let it sit for 5 minutes before stirring until smooth and shiny.

Pour the ganache evenly over the strawberries topping the brownie. Tap the pan to release any air bubbles.

Set aside to allow the chocolate ganache to set, about 90 minutes at room temperature or 30 minutes in the refrigerator.

Once set, cut the brownies into squares and serve.