Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease or spray the parchment paper.

In a microwave-safe bowl, melt the butter and chopped chocolate together in 30-second intervals, stirring in between, until smooth.

In a separate bowl, whisk together the eggs, granulated sugar, and vanilla extract until well combined. Gradually whisk in the melted chocolate mixture until smooth.

Stir in the all-purpose flour until just combined. Do not overmix.

Spread half of the brownie batter evenly into the prepared baking pan.

In a medium bowl, beat the softened cream cheese until smooth. Add the egg, pumpkin puree, granulated sugar, pumpkin pie spice, and all-purpose flour. Beat until well combined and smooth.

Gently spread the pumpkin cream cheese mixture over the brownie batter in the pan.

Dollop the remaining brownie batter over the pumpkin layer and swirl gently with a knife or toothpick to create a marbled effect.

Bake for 35-40 minutes, or until the edges are set and a toothpick inserted into the brownie portion comes out with moist crumbs (not wet batter). The center should be set but still slightly gooey.

While the brownies are baking, prepare the ganache. In a microwave-safe bowl, combine the chocolate chips and heavy cream. Heat in 30-second intervals, stirring after each, until the chocolate is melted and the ganache is smooth.

Once the brownies are out of the oven, let them cool in the pan on a wire rack for about 30 minutes. Then, pour the warm ganache over the brownies and spread evenly to the edges.

Allow the brownies to cool completely at room temperature for at least 1 hour. Then, refrigerate for at least 2 hours (or overnight) to allow the ganache to set and the brownies to firm up for slicing.

Use the parchment paper overhang to lift the brownies out of the pan. Slice into desired portions and serve.