Strawberry Cream Brownies

For the Brownie Layer:
 Preheat your oven to 175°C/350°F. Grease and line an 8×8 inch baking pan with parchment paper.
 In a microwave-safe bowl, melt the dark chocolate and butter together in 30-second intervals, stirring between each, until smooth.
 Stir in the granulated sugar until combined.
 Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
 Sift in the flour, cocoa powder, and salt, folding gently until just combined.
 Pour the batter into the prepared baking pan and smooth the top.
 Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
 Allow the brownies to cool completely in the pan.

For the Strawberry Cream Filling:
 In a food processor or blender, puree the fresh strawberries until smooth.
 In a large bowl, whip the heavy cream until stiff peaks form.
 In another bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth.
 Fold the strawberry puree into the cream cheese mixture until well combined.
 Gently fold in the whipped cream until the mixture is smooth and fluffy.