Preheat the oven to 350°F (180°C). Line the bottom of a 8-inch (20cm) springform pan with parchment paper.

Place 2 oz semisweet chocolate and butter in a medium bowl and melt over a bain-marie or melt in microwave oven in 10 second increments.

Stir in the 3/4 cup sugar, then remove the bowl from the pan. Let it cool.

Add the 2 eggs one at a time into the mixture and whisk until well combined.

Stir in the salt, cocoa powder and flour. Mix until combined.

Fold in the remaining chocolate chips. Reserve about 1⁄2 cup of batter for later and pour the rest in the prepared pan.

Add cream cheese into a medium bowl , add 1/4 cup of sugar and 1 egg and mix to combine. Add pumpkin puree, cinnamon, ginger, nutmeg and keep whisking.

Add spoons of cream cheese mixture on top of the brownie batter. Add teaspoons of reserved brownie on top.

Use a skewer or butterknife to create swirls. Bake for about 30-35 minutes until a toothpick inserted into the center comes out with a few
moist crumbs sticking to it.

Remove the brownie from the oven and cool completely before serving.