Chocolate Pumpkin Patch Brownie Cake

Preheat oven to 350℉. Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Grease the parchment.
In a medium saucepan, melt the butter over medium heat. Remove from heat, stir in sugar, then whisk in eggs one at a time. Add vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Fold into the wet mixture until just combined.
Spread batter evenly into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack.
To make the ganache, heat the cream in a small saucepan until just beginning to simmer. Pour over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Add the butter and stir until glossy. Set aside to thicken slightly.
Wash and thoroughly dry the strawberries. Melt candy melts according to package instructions, adding oil if needed. Dip each strawberry, coating completely, and place on parchment to set.
Lift the cooled brownies from the pan using the parchment overhang. Spread ganache evenly over the top. Cut into 16 squares.
Place a dipped strawberry on each square, pressing slightly to secure. Arrange mint leaves around the strawberries to resemble a pumpkin patch.
Serve immediately or store in an airtight container. Refrigerate if kitchen is warm; bring to room temperature before serving.