Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a little overhang for easy lifting. Lightly grease the parchment.

In a medium saucepan, melt the butter over medium heat. Once melted, remove from heat and stir in the sugar until well combined.

Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the butter mixture until smooth.

Spread the batter evenly into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely in the pan on a wire rack.

Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer—do not boil.

Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 2 minutes. Stir until smooth and combined.

Add the butter and stir again until melted and glossy. Set aside to cool slightly.

Wash and dry the strawberries well. Line a tray with parchment paper.

Melt the orange candy melts in a double boiler or follow the package directions.

Dip each strawberry into the melted candy, coating it completely. Place on the tray to set.

Lift the cooled brownie cake out of the pan using the parchment. Spread the ganache frosting evenly over the top.

Place the dipped strawberries on top, pressing them in gently to secure. Add mint leaves around the strawberries to look like pumpkin vines.

Cut the brownie cake into squares or rectangles. Serve right away or store in an airtight container at room temperature for up to 3 days.