Preheat oven to 170 degrees, and lightly grease a baking brownie tin.
In a small saucepan over low heat, melt the butter and chocolate chips, stirring often, until the mixture is completely smooth.
Pour into a large bowl and stir in 2/3 cup sugar. Mix in eggs one at a time, then stir in vanilla extract.
Mix in the salt and flour until combined, then pour the batter into the baking brownie tin.
Bake for 10 minutes. Let cool slightly in the pan and then remove to a cooling rack. Once completely cold, cut into 24 identical squares.
Beat whipping cream until soft peaks form, then add in 3 tablespoons sugar and continue to beat until stiff peaks form. Fit a pastry bag with a pastry tip and fill with the whipped cream, or use a plastic zipper bag with the corner cut off.
Hull strawberries and place each one on top of a brownie. Using the pastry bag, pipe all around the base of the berry and then add a dollop on top.