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.

To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stir until smooth.

Allow mixture to cool momentarily before adding eggs. Add eggs, sugar, vanilla, optional coffee, and espresso granules; whisk vigorously to combine.

Add the flour, salt, and stir until smooth without overmixing.

Pour batter into prepared pan, smoothing the top lightly with a spatula.

Prepare the pumpkin layer by mixing pumpkin puree, egg yolk, brown sugar, pumpkin pie spice, and vanilla. Spread over the brownie batter.

Sprinkle chocolate chips evenly and bake for 35-40 minutes. Cool before slicing.