Preparation Steps

• Preheat oven to 350°F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray.
• In a microwave-safe bowl, melt butter and chocolate in 2-minute intervals, stirring until smooth. Allow to cool slightly.
• Add eggs, sugar, vanilla, coffee, espresso, and salt to the chocolate mixture. Whisk vigorously.
• Stir in flour until just combined.
• Pour half the batter into prepared pan. Bake for 15 minutes.
• Meanwhile, prepare the pumpkin filling by whisking together cream cheese, pumpkin, sugar, and pumpkin pie spice until smooth.
• Remove brownies from oven and spread pumpkin filling evenly over the baked layer.
• Spread remaining brownie batter over pumpkin layer. Bake for an additional 24-25 minutes.
• Prepare ganache by melting chocolate chips with cream until smooth. Pour over cooled brownies.
• Let brownies cool at room temperature then chill in the fridge for at least 3 hours before slicing.