• Preheat oven to 350°F. Grease and line a 9 x 9-inch baking pan with parchment paper. Set aside.
• Heat butter, granulated sugar, and brown sugar in a saucepan over low heat or in a microwave safe bowl until butter is completely melted.
• In a large mixing bowl, beat eggs with vanilla extract. Add butter/sugar mixture and whisk until combined.
• Add cocoa powder, flour, baking powder, and salt. Mix until just combined. Set aside.

Pumpkin swirl

• In a blender or food processor, add the sweetened condensed milk, pumpkin puree, eggs, spices, and salt. Blend until smooth.
• Evenly spread half of the brownie batter into prepared baking pan. Pour pumpkin mixture and use a butter knife to swirl. Don't over mix! Add the remaining brownie batter in 5 large dollops and lightly swirl.
• Bake for 55 minute to 1 hour and 10 minutes, depending on your oven. Brownies are done when the middle is set and a wooden skewer inserted into the center comes out clean.
• Allow to cool and set in the pan for at least 2 hours.
• Once set, use parchment paper to lift brownies brownies out of pan. Drizzle with chocolate, cut into squares, and enjoy!

Ganache

• Place the chopped chocolate in a heat-proof bowl. Heat cream in a small pot over medium heat the pour over chopped chocolate. Let stand for a couple of minutes, then mix until all of the chocolate is melted and mixture is smooth.