1In a medium saucepan - add sugar and cocoa and mix well. Now, add the water and mix until smooth. Bring to a boil and continue boiling for 3 minutes, stirring often so as not to boil over. Then simmer for another 2 minutes. Remove from heat and stir in the coffee granules and salt. Set aside.
2Preheat oven to 350 degree F. Line a 9 x 13 baking dish with foil and spray with nonstick cooking spray. ( You can skip this step if not going to remove from pan to cut, I just think it makes it easier and saves less mess.) If not lining, spray the dish regardless.
3In a small bowl combine flour, baking powder and salt, set aside
4In a medium bowl, melt the butter in a microwave, add to this the oil and 3/4 cup of cocoa, stir until smooth. Stir in sugar and add eggs one at a time, beating well after each addition.
Stir in vanilla and then stir in flour a little at a time, until well combined.
5Now, stir in the chocolate syrup you made in saucepan. Add the chocolate chips. Mix until all is well combined.
6Spread into prepared baking dish and bake for 40 - 45 minutes or until pick comes out clean.
In a medium bowl, beat the cream cheese until fluffy. Add in the strawberry extract and 2 cups of confectioners' sugar a little at a time. Beat until nice and smooth. Thin out with some cream or milk if need be, or until you reach desired consistency.
8Remove cooled brownies from pan and spread with frosting or can frost each individual brownie as you cut them...they are delicious without frosting as well.
Note: You don't have to line the pan with foil...I just like to be able to take these from the pan and cut, so much easier that way.