In a large bowl, place chocolate and butter. Melt them in the microwave oven or in bain-marie. Mix well. Add sugar and brown sugar and mix well.
Add eggs (one at a time). Pour in the vanilla. Finally add cocoa powder, flour and salt.
Pour batter in a 8 in (20 cm) round baking pan (prepared with parchment paper on the bottom - if you use a springform pan it will be easier for unmolding) and bake for approximately 30 minutes or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. When brownie is cooled put it (don't remove from pan) in the freezer for 1 hour.
Top layer
Whisk heavy cream until soft peaks form. Add confectioners' sugar and vanilla paste, and whisk until combined.
Assembling
Remove brownie from freezer. Spread strawberry ice cream on top. Spread vanilla whipped cream on top of ice cream.
Leave pie in the freezer for some hours (preferably overnight). To unmold easily (if you are not using a springform pan), turn pie pan upside down and let some hot water run through it. Remove from pan, remove parchment paper from the bottom and place pie in a plate.
Leave pie at room temperature for a few minutes before serving.
Notes
Just like the pictures, you can dust some cocoa powder on top.