Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly spray with cooking spray and set aside.

Cut the butter into pieces. In a microwave-safe bowl, combine the butter and 2 tablespoons semi-sweet chocolate chips. Microwave in 30-second intervals, stirring after each, until completely melted and smooth.

Stir in the granulated sugar and brown sugar. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add the salt and cocoa powder and stir until mostly incorporated. Sift in the flour and gently fold just until no flour streaks remain. Do not overmix. Fold in 1/3 cup chocolate chips.

Spread the batter evenly into the prepared pan.

Bake for 24–25 minutes, or until the brownies are just set and no longer jiggly in the center. Do not overbake; they will continue to set as they cool.

Remove from the oven and place on a wire rack to cool slightly before adding the next layer.

While the brownies bake, toast the kataifi. Melt the butter in a large, high-sided skillet over medium heat. Add the kataifi and cook, stirring frequently, until golden brown and crispy, about 8–10 minutes. Transfer to a bowl and let cool completely.

In a medium bowl, stir together the pistachio cream, tahini, and salt until smooth. Fold in the cooled, toasted kataifi.

Spread the mixture evenly over the slightly cooled brownies.

To make the chocolate ganache: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave for 45 seconds, then stir until smooth and fully melted. Let cool slightly before using.

Optional but recommended: Transfer the chocolate ganache to a squeeze bottle or a small zip-top bag with a corner snipped off and drizzle a layer over the pistachio layer. Arrange the sliced strawberries evenly over the top, then drizzle with additional ganache. This creates the best flavor and texture.

For the pistachio drizzle, transfer pistachio cream to a squeeze bottle or a small zip-top bag with a corner snipped off and drizzle over the top. If the cream is too thick to drizzle, microwave it for 10–14 seconds to loosen.

Chill the brownies in the refrigerator for 30 minutes to 1 hour to help the layers set (optional but recommended for cleaner slices).

Slice into squares using a large, sharp knife, wiping the blade clean between cuts for neat edges.

Because strawberries are moist, these brownies are best served the day they are assembled. The brownies can be baked 1–2 days ahead, but adding the pistachio layer and strawberries too early will make them too soft and moist. Store assembled brownies in the refrigerator for up to 1 day.