Prepare the Brownie Base:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
2. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, whisking until fully combined.
3. Combine Dry Ingredients: In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
4. Bake the Brownies: Pour the batter into the prepared pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely.

Make the Strawberry Frosting:

5. Cream the Butter: In a medium bowl, beat the softened butter until light and fluffy.
6. Add Dry Ingredients: Gradually add the powdered sugar and freeze-dried strawberry powder, beating until smooth.
7. Adjust Consistency: Add milk or heavy cream and vanilla extract to achieve your desired frosting consistency. Set aside.

Prepare the Strawberry Crunch Topping:

8. Crush the Ingredients: In a food processor, pulse the freeze-dried strawberries and vanilla wafers until finely crumbled.
9. Mix in Butter: Stir in the melted butter until the mixture resembles coarse crumbs.

Assemble the Brownies:

10. Frost the Brownies: Spread the strawberry frosting evenly over the cooled brownies.
11. Add the Crunch Topping: Sprinkle the strawberry crunch topping over the frosting, pressing it gently to adhere.
12. Chill and Cut: Refrigerate for 30 minutes to set the layers before slicing into squares.