Preheat your oven to 350°F (175°C).

Line a 9×13-inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal. Lightly grease the parchment.

Melt the butter in a medium saucepan over medium heat. Once melted, remove from the heat and stir in the sugar until fully dissolved and glossy.

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

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Slowly add the dry ingredients to the wet mixture, stirring until the batter is fully combined and smooth.

Pour the batter into the prepared pan and spread evenly with a spatula.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

Cool completely in the pan on a wire rack before frosting.

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Don’t let it boil.

Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes.

Stir gently until the chocolate is completely melted and the mixture is smooth.

Add the butter and stir again until fully incorporated and glossy. Let the ganache cool slightly before spreading.

Wash and thoroughly dry the strawberries (moisture will prevent the candy melts from sticking).

Line a tray or baking sheet with parchment paper.

Melt the orange candy melts in a double boiler or microwave, following the package instructions.

Hold each strawberry by the stem and dip it into the melted candy, coating it fully.

Set each dipped strawberry on the tray to harden.

Once the brownies are cooled and frosted, gently press a strawberry into each section of the cake.

Arrange mint or basil sprigs around the strawberries to resemble vines and leaves.

Cut into squares or rectangles and serve. Enjoy!