Preheat the oven to 220°C.
Wash all of the strawberries and then cut half of them into halves. Roughly chop the other half and set both aside in separate bowls.
Place the butter and chocolate in a bowl and melt over a bain-marie.
Whisk together the eggs and the sugar until pale and fluffy. Add the melted chocolate, Sichuan pepper, chopped strawberries and the flour. Mix well and then chill in the fridge for half an hour.
Butter and sugar silicone muffin moulds and then add the brownie mixture so that they are 3/4 full. Press half a strawberry into each brownie. Transfer to the oven and bake for 8-10 minutes.
Allow to cool before removing from the moulds.
«When making this brownie always use a good quality 80% dark chocolate. Reduce or extend the cooking time depending on how gooey you like your brownies.»