In a large bowl, whisk together melted butter and chocolate until smooth. Stir in both sugars, then add eggs and vanilla, whisking until glossy.

Sift in the flour, cocoa powder, and salt. Fold gently until just combined - don’t overmix. Pour most of the batter into the tin, saving a few spoonfuls for the swirl.

In a separate bowl, beat the cream cheese until smooth. Add pumpkin purée, sugar, egg yolk, vanilla, and spices. Mix until creamy.

Spoon the pumpkin mixture over the brownie batter. Drop the reserved brownie batter in small dollops on top, then swirl gently with a knife or skewer to create a marbled effect.

Bake for 35–40 minutes, until the centre is just set and a skewer comes out with a few moist crumbs (not wet batter).

Let the brownies cool completely in the tin, then lift out and slice into squares.