Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper. Coat with cooking spray.
Using a double boiler, or a medium heatproof bowl set over a pan of almost simmering water, melt the semi sweet chocolate chips and butter together, stirring occasionally until smooth.
Whisk in the cocoa powder until well combined. Set aside to cool.
Whisk together the eggs, sugar, vanilla extract, and salt in a medium bowl until well combined.
Gradually whisk the warm chocolate mixture into the egg mixture, then stir in the flour until just combined.
Pour the mixture into the prepared baking dish making sure to spread into the corners and make it level.
Place into the oven and bake for 35 to 40 minutes, or until lightly puffed and a toothpick inserted into the center comes out clean.
Cool on a wire rack to room temperature, about 2 hours.
Halve or quarter the strawberries depending on their size then place them on a towel until needed. You don't want wet strawberries on your brownies!
When the brownies have completely cooled, spread the dried fresh strawberries evenly over them.
Combine the dark chocolate melting wafers with 1 teaspoon of coconut oil together in a double boiler until melted.
Drizzle evenly over the strawberries.
Melt the white chocolate wafers in the double boiler with the remaining 1/2 teaspoon of coconut oil. Drizzle back and forth over the top of the brownies.
Place into the refrigerator for at least 1 hour. Slice and serve. Enjoy.
Store leftovers sealed in a covered container in the refrigerator for a couple of days but they are best eaten within 24 hours.