Strawberry Brownie Delight

Heat oven to 350 degrees.
Grease bottom and sides of a 9 inch springform pan OR a 12x8 inch baking dish.
In a large bowl, combine brownie mix, oil, water, and eggs.
Beat approx 50 strokes by hand.
Stir in chocolate chunks.
Spread batter in greased pan.
Bake at 350 for 45-50 minutes or until center is almost set.
Cool 1 hour or until completely cooled.
In a large bowl, beat cream cheese and powdered sugar until smooth.
Stir in melted vanilla chips.
Fold in 1/3 of whipped cream.
Fold in remaining whipped cream.
Reserve 1 cup mixture for piped edge.
Spread remaining mixture over brownie.
Using cake decorating bag with a star tip, pipe decorative border around edge of brownie, making sure border doesn't touch the edge of the pan.
Cover and refrigerate at least 2 hours.
Meanwhile in food processor OR blender, process strawberries until smooth.
Strain to remove seeds.
In a small saucepan, combine 3 Tbsp sugar and cornstarch.
Stir in strawberry puree.
Cook and stir over medium heat until mixture boils and thickens.
Cool to room temperature.
About 1 hour before serving, arrange fresh strawberries over filling.
Refrigerate until serving time.
With a sharp knife, loosen dessert from sides of pan.
Cut into wedges.
Serve with a drizzle of strawberry sauce over each piece.
Store in refrigerator.