• Preheat the oven to 350°F/180°C and lightly grease a 9x13 pan. Set Aside.
• Prepare and bake the brownies according to the package instructions. Allow to cool on a wire rack completely before frosting and decorating.

For the Chocolate Covered Strawberries:

• Wash and dry the strawberries very well, and line a cookie sheet with parchment paper.
• Fully melt the candy melts in the microwave. Melt at 50% setting for 1 minute, give it a stir, then microwave in 30-second intervals stirring in between until smooth. Be careful not to overheat the candy.
• Hold each strawberry from the leaves, dip it carefully in the candy melts shaking off any excess, and place it on the prepared cookie sheet. Repeat until all of the strawberries are covered.
• Add the remaining candy melts in a piping bag fitted with a Wilton #4 tip (you have to work quickly). Hold it firmly and add lines to each strawberry to make them look like pumpkins.
• Repeat until you're done with all of the strawberries. I do not recommend placing them in the fridge, as condensation will happen and they will "sweat".

For the Nutella Frosting:

• Start by softening the Nutella in the microwave for 15 seconds. You don't want it to become hot as it will melt the butter, so if it feels too warm, allow it to cool down before moving on to the next step.
• In a mixing bowl, cream the butter with the Nutella until smooth and creamy.
• Gradually add the powdered sugar and mix until combined. Then add the vanilla, salt, and heavy whipping cream and mix again until it is fully incorporated. Make sure to scrape down the sides and mix as needed. Set aside.

For the Oreo Topping:

• In a food processor, pulse the full Oreo cookies until you get fine crumbs. Alternatively, use a ziploc bag and a rolling pin to crush the cookies and turn them into crumbs. Set aside.

To Assemble:

• Spread the Nutella frosting over the cooled brownies, then sprinkle with crushed Oreos, and top with strawberry pumpkins. You can also add mint leaves (to your pumpkin patch) if desired.