Step 1

Preheat the oven to 325F (170C or 160C fan forced) degrees. Line an 8x8 inch (20x20 cm) pan with aluminum foil, leaving an overhang around the edges. Lightly grease the foil.

Step 2

Add the chopped butter and finely chopped chocolate to a large bowl. Melt in the microwave for 45-second intervals on medium power (not high, which is often the default). Stir between each interval until smooth. Alternatively, melt together in a double boiler.

Step 3

Let the mixture cool slightly, then whisk in the whisked eggs, sugar and vanilla extract until you no longer see any pieces of egg.

Step 4

Whisk in the flour, cocoa and salt. If the cocoa is lumpy, sift it first.

Step 5

Set aside as you make the pumpkin layer.

Step 6

Whisk together all the ingredients until you no longer see lumps of sugar or pieces of egg. If you notice that the cornstarch is lumpy, optionally sift it into the mixture.

Step 7

Spoon the brownie batter into the prepared tin and spread into an even layer.

Step 8

Spoon the pumpkin layer over top of the brownie layer and carefully spread into an even layer. Do not pour the batter from above onto the brownie layer or it will disrupt the brownie layer and you will no longer have even layers.

Step 9

Bake in the preheated oven for around 50 minutes or until the point where if you give the pan a gentle nudge the pumpkin layer may have a very slight wobble, but it shouldn't wobble like a liquid.

Step 10

Remove from the oven and let the brownies cool in their pan fully. Then place in the fridge to chill and the pumpkin pie layer to set for at least 2 hours.

Step 11

When ready to slice, lift the brownies out of the pan using the overhang of the foil and place on a cutting board to slice. Slice with a sharp knife (not a table knife) and wipe off the knife between cuts for clean cuts.