• Preheat the oven to 350F (180C). Butter the sides and bottom of a 8-inch (20cm) springform pan and line the bottom with parchment paper.
• Place 2 oz (60g) semisweet chocolate and butter in a medium bowl and melt over a bain-marie, occasionally stirring, until smooth. Stir in the sugar, then remove the bowl from the pan. Cool slightly.
• Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract and salt. Then add the cocoa powder and flour and stir well.
• Fold in the remaining 2 oz (60g) chocolate chips or pieces.
• Reserve about ½ cup (120g) of batter for later and pour the rest in the prepared pan.

Prepare cream cheese pumpkin layer.

• Add cream cheese into a medium bowl and stir until smooth. Add sugar and egg and mix to combine.
• Add pumpkin puree and mix to combine. Add cinnamon, ginger, nutmeg and cloves and mix to combine.
• Add spoons of cream cheese mixture on top of the brownie batter. Add teaspoons of reserved brownie on top. Use a skewer to create swirls.
• Bake for about 30-35 minutes until a toothpick inserted into the center comes out with a few moist crumbs sticking to it.
• Remove the brownie from the oven and cool completely before serving.
• Keep the leftovers at room temperature for no more than 2 days and refrigerated for up to 4-5 days. Enjoy!