Add all ingredients into a bowl and whisk just until there's no lumps, using a hand whisk. Set aside.
Add all ingredients into another bowl, mix everything well with a spoon. Set aside.
Into a another bowl, add in chopped chocolate and butter. Heat bit by bit in a microwave until you get a smooth mixture. You can also use double boiler method.
Only once the mixture is barely warm, then add the rest of the wet ingredients in. Using a hand whisk, mix until everything is well combined. Finally add in dry ingredients and mix well, just don't over mix.
Assembling & Baking
Reserve ¼ cup (60 g) of chocolate mixture (for swirls later) and pour the rest into a 8x8 inch (20x20 cm) square removable bottom pan that has been buttered. Spread evenly.
Now pour pumpkin cheesecake mixture on top, spreading evenly also. Lastly dollop reserved chocolate mixture all over. Using a wooden skewer, make random swirls on top.
Bake in a preheated oven at 350ºF(175ºC) on lower ⅔ rack, using upper and lower heat, conventional mode, for 33 minutes or until a skewer inserted in the center comes out slightly wet. If it comes out clean, it means that you over baked the brownies which makes them dry.
Remove from the oven and leave to cool completely before slicing. Enjoy!
Use spoon and level method when measuring (for cup measurement)
Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
Refer to my post above for ingredients notes and tips