Averie Cooks

Make the Brownie Batter:
2 Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
3 To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth.
4 Allow mixture to cool momentarily before adding the eggs so they don’t scramble. Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
5 Add the flour, salt, and stir until smooth and combined without overmixing.
6 Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary; set aside.
Make the Pumpkin Layer:
9 To a medium bowl, add all ingredients except the chocolate chips.
10 Turn pumpkin mixture out over the brownie layer, smoothing the top lightly with a spatula as needed.
11 Evenly sprinkle with the chocolate chips and bake for about 35 to 40 minutes, or until brownies  are done. The toothpick test is tricky since you’ll hit melted chocolate chips and a gooey pumpkin layer (it sets up more as the brownies cool), but test a few patches and when inserting the toothpick into the deepest brownie layer, it should feel ‘thick’ and set and not runny.
12 Allow brownies to cool uncovered on a wire rack for about 2 hours before slicing. Brownies will keep airtight at room temp for up to 1 week.