Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.

In a microwave-safe bowl, melt the butter and chocolate, about 2 minutes, stirring after 1 minute until smooth.

Allow mixture to cool briefly before adding eggs. Add eggs, sugar, vanilla, coffee, and espresso granules if using; whisk vigorously.

Add flour and salt; stir until smooth without overmixing.

Pour batter into prepared pan, smoothing the surface. Set aside.

In a medium bowl, combine pumpkin puree, egg yolk, brown sugar, pumpkin pie spice, and vanilla.

Pour pumpkin mixture over brownie batter, spreading evenly, then sprinkle with chocolate chips.

Bake for 35 to 40 minutes until a toothpick inserted into the deepest part feels thick and set. Cool before slicing.