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Melt the butter, semisweet chocolate and unsweetened chocolate ina large heavy saucepan over low heat. Remove from the heat. Add the sugar, brown sugar, eggs, flour, salt and vanilla, beating well after each addition. Pour into a greased foil lined 8x8 inch baking dish. Bake at 350 degrees for 25 minutes or unitl the brownies just begin to pull from the sides of the dish. Cool in the dish on a wire rack to room temperature. Chill for several hours. To serve, remove the brownies from the dish by inverting onto a cutting board. remove the foil. Cut the brownies into 1x1 inch pieces. Place half the brownies on a plate and dust with powdered sugar. Place the remaining brownies on another plate and dust with Dutch cocoa. Arrange both sets of brownies in alternating concentric circles on a serving platter, placing fresh strawberries in the center. This presentation is perfect for a lunch meeting, the children's after school snack or part of a dessert buffet.
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VARIATION- Loaded brownies, add either 1 c heath toffee pieces, 1 c chocolate chips, 1 c mixed nuts, 1 c cushed peanut butter cups or 1-1 1/2 c of a mixture of each (for example, 1/2 c peanuts and 1/2 c peanut butter cups) to the batter.
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