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1.
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Preheat oven to 350 degrees.
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Line an 8x8 inch baking pan with foil and spray with nonstick cooking spray.
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2.
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Microwave chocolate and butter in a large microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted.
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While the chocolate is melting, prepare the pumpkin layer.
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In a medium bowl, combine cream cheese, pumpkin puree, sugar, pumpkin pie spice and vanilla.
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Beat with an electric mixer well combined and smooth.
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Set aside.
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3.
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Once the butter is melted, remove the bowl from the microwave and stir until chocolate is melted.
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Whisk in sugar, eggs, vanilla and salt.
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Gradually add in flour; stir until just combined.
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4.
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Spread 3/4 the batter into prepared pan.
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Spoon pumpkin filling by tablespoonfuls evenly over batter.
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Spoon remaining brownie batter over filling.
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Use a knife or wooden skewer to cut through the batter several times in different directions to create a swirled pattern.
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Bake in preheated oven for 30-35 minutes - do not overbake.
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5.
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Remove to cooling rack to cool completely.
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Before serving, prepare the ganache.
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6.
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To make the ganache, pour the chopped chocolate into a medium mixing bowl, set aside.
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Pour the heavy cream into a microwave safe measuring cup (Pyrex) and microwave on high for about 1 minute or until bubbles begin to form on the surface.
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Take care to not overheat because the cream will boil over.
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Pour the hot cream over the chocolate and allow it to sit for about 3 minutes.
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Use a small whisk to combine the mixture into a smooth chocolate glaze.
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Spoon the ganache over the brownies.
