• Pre-heat your oven to 200C/180C Fan/Gas Mark 6. Line an 8" Square Pan with greaseproof paper.
• In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn - alternatively, use a double boiler: Get a small pot of simmering water going, add the chocolate to a heatproof bowl that's large enough to sit on top of the pot. Keep stirring and keeping the heat low until melted.
• In a large bowl or the bowl of a stand mixer combine the melted butter, and both the brown and granulated sugars on a medium speed until totally combined.
• Add the eggs and instant coffee and mix again. Then check that the dark chocolate has cooled a little before adding in and combining. Add in the flour, cocoa powder and fold together. Set aside.

Make the Pumpkin Filling

• Make the filling by combining all the ingredients in a bowl and mix together. See notes if you're using the block cream cheese as it might need an electric mixer to break it down enough! It should form an orange pourable mixture.
• Pour this over the brownie batter in the tin. Then finally, pour over the remaining brownie batter. Swirl it together just a little. Bake 35 minutes, until no longer wobbly (it may need up to 40 minutes). Let cool before slicing and serving.