Make the Strawberry Compote:

Add the chopped strawberries and 1 Tbsp of water to a small saucepan. Heat on medium-high until the fruit begins to bubble. If the mixture looks dry, add a little more water.
Reduce heat to medium-low and simmer. Use a fork to stir and mash the strawberries. Continue cooking, stirring occasionally, until the fruit turns into a thick sauce (this should only take a few minutes). If your compote doesn’t thicken after 10 minutes, you can simply strain out the excess liquid.
Scrape the compote into a small bowl and allow to cool while you make the brownie batter.
Make the Brownie Batter:

Bring your eggs to room temperature (if needed) by placing them in a glass of warm water for around 10 minutes. Meanwhile, preheat your oven to 350°F and prepare an 8×8″ baking pan with non-stick spray and parchment paper.
In a small, microwaveable bowl, add the chocolate chips and oil. Heat in 15-second increments (in the microwave), stirring between each, until the chocolate is totally melted; set aside.
In the bowl of a stand mixer (or regular bowl + hand mixer) add the eggs and sugar. Use the whisk attachment to beat on medium-high until the mixture thickens – a few minutes will do the trick. Whisk/beat in the vanilla extract.
Remove the bowl from your stand mixer and add the melted chocolate. Use a “folding” motion to gently mix the chocolate into the fluffed up egg mixture.
Sift the cocoa powder and flour into the bowl. Add the salt. Use a large spoon or spatula to gently mix the batter together until no flour pockets remain. Add the batter to your prepared baking pan. Smooth out the batter and tap/jiggle the pan to even it out.
Assemble & Bake the Brownies:

Use the back of a small spoon to make nine wells (3 rows x 3 columns) in the brownie batter. Add the strawberry compote to each well. Use a chopstick or butter knife to gently swirl the compote into the surrounding batter.
Gently press the sliced strawberries into the brownie batter/compote – you can arrange the slices however you like.
Bake the brownies at 350°F for 20-25 minutes for under-baked, fudgy brownies like the ones pictured. If you prefer your brownies more “done”, bake for a little longer.
Allow the brownies to cool in the pan on a cooling rack. Once cool, pull brownies out of the pan and slice into 9 or 16 squares.
To drizzle with chocolate: add the 1/3 cup of chocolate chips and 1 tsp olive oil to a microwave-safe bowl. Heat in 15-second increments, stirring between each, until the chocolate is totally melted. If the chocolate is too thick to drizzle, add a little more oil. Use a spoon, or piping bag fitted with a small round tip, to drizzle the melted chocolate over each brownie. Then dig in and enjoy 😉
Store leftovers in a single layer in an airtight container in the refrigerator.