• Preheat the oven to 350 degrees Fahrenheit. Line an 8-inch square pan with parchment paper.

Make the brownie batter

• Add melted butter and 1 cup dark chocolate chips to a microwave-safe bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
• In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
• Add the melted chocolate mixture to the mixing bowl. Stir to combine.
• Then, add in dark cocoa powder, vanilla, flour, and espresso powder. Stir to combine until emulsified.
• Spread ¾ of the brownie batter into the lined pan. Smooth into an even layer.

Make the cheesecake layer

• In a mixing bowl, add the cream cheese, sugar, flour, egg, and vanilla. Use an electric mixer to beat until combined.
• Then, add in the pumpkin puree and cinnamon. Beat until just combined.
• Spread this mixture on top of the brownie batter. Then, drop spoonfuls of the remaining brownie batter on top. Swirl them together with a knife.
• Bake for 36 to 40 minutes or until a toothpick inserted comes out mostly clean.
• Finally, remove from oven. Allow brownies to cool before slicing into.
• Store in the fridge for up to 3 days.