Line a 20/20 cm (8×8 inches) baking tray with parchment paper.
Preheat the oven to 180 °C (356 °F).
In a thick-bottomed saucepan, melt the butter over low heat and add the broken chocolate pieces and sugar. When the mixture is homogeneous, turn off the heat.
Add the egg yolks, one at a time, and mix well.
Separately combine the flour and cocoa powder. Add them to the chocolate cream, stirring gently.
Whisk the egg whites well with a pinch of salt until they turn into a nice meringue. Incorporate them into the chocolate cream with upward movements. Place the whole mixture in the pan.
Mix the cream cheese, egg, flour, and sugar until it becomes a uniform cream. Now add the vanilla and mix.
Place dollops of the mixture on top of the brownie. Smooth it out with a knife with a sharp tip, creating a pattern when combined with the dark mixture.
Wash the strawberries and remove their leaves. Place them on top of the cream cheese, one by one.
Bake in the oven for 25-30 minutes, until the top is cooked through and the inside is still slightly soft. Remove and leave to cool in the pan. After about 2 hours (if you can be that patient), slice it up. Serve as it is or with generous portions of ice cream.
