• Preheat the oven to 325F degrees.
• Line an 8x8 inch pan with parchment paper, leaving an overhang around the edges. Lightly grease the parchment paper with butter or coconut oil.

For the Brownie Layer

• Add the butter and finely chopped chocolate to a large bowl. Melt in the microwave for 45-second intervals on medium power. Stir between each interval until smooth (Alternatively, melt together in a double boiler).
• Let the mixture cool slightly, then whisk in the whisked eggs, sweetener, and vanilla extract until you no longer see any bits of egg.
• Sift in the flour, cocoa powder, and salt, and whisk to combine.
• Set aside as you make the pumpkin layer.

For the Pumpkin Layer

• Whisk together all the ingredients until you no longer see lumps of sugar or bits of egg.

Assembling & Baking the Brownies

• Spoon the brownie batter into the prepared baking dish and spread into an even layer.
• 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 as it will disrupt the brownie layer and you will no longer have even layers.
• Bake in the preheated oven for around 50 minutes or until the pumpkin layer has a very slight wobble if you gently shake the pan.
• 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.
• 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, wiping off the knife between cuts for clean cuts.