Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
In a microwave safe bowl, add one cup of the chocolate chips and coconut oil and microwave in 20-second increments until melted. Whisk together until glossy and smooth.
Add the eggs, sugar, and vanilla extract and beat together until combined. Slowly add the melted chocolate mix until smooth. Add the cocoa powder and tapioca starch and mix until just combined. Fold through the remaining chocolate chips and strawberries.
Transfer the batter into the lined pan. Bake the brownies for 20-25 minutes, or until a skewer comes out mostly clean.
Remove the brownies from the oven and let them cool completely, before slicing and serving.
TO STORE: Leftovers can be kept at room temperature, covered, for up to three days. If you'd like them to keep longer, store them in the refrigerator.TO FREEZE: Place the cooled brownies in an airtight container and store them in the freezer for up to six months.