Instructions: Preheat oven to 350 degrees. In a small heavy-duty saucepan, bring 3/4 cup sugar, butter and 1 tbs. water to boil, stirring constantly; remove from heat. Add 3/4 cup chocolate chips; stir until smooth. Stir in vanilla. Add eggs one at a time, stirring well after each addition. Add flour, baking soda and salt; stir until well blended. Stir in the remaining 3/4 cup chocolate chips. Pour into waxed paper-lined and greased 9-inch round cake pan. Bake about 20-25 minutes, until wooden pick inserted in center comes out slightly sticky. Cool in pan 15 minutes. Invert onto wire rack: remove waxed paper. Turn right-side up; cool completely. In a small bowl, beat whipping cream and 1/4 cup sugar. Spread filling over brownie. Arrange strawberry slices over whipped cream. Chill until serving time.

NOTES : I used the recipe for Stabilized whip cream in the filling and garnished the top with blueberries over the strawberries.

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