Preheat oven to 350 degrees Fahrenheit, line a 9"x13" pan with foil, allowing it to come over the edges, then coat foil with nonstick cooking spray.

For the brownies, in a large microwave-safe bowl, melt butter and chocolate chips together in 30 second increments, stirring between. Stir mixture until smooth. Quickly whisk in (by hand) brown sugar, granulated sugar, vanilla, eggs and milk, just until incorporated (don't overmix or brownies will be tough and lose their nice texture).

In a separate bowl, stir together flour, baking cocoa, baking powder, salt and corn starch. Add to chocolate mixture and stir by hand just until incorporated (again, don’t over-mix!). Pour and spread mixture into prepared pan.

Next, make the pumpkin cream cheese layer by creaming the softened cream cheese by itself in the bowl of an electric mixer until smooth and no lumps remain. Add egg, pumpkin puree, sugar and flour and mix until incorporated. Spread over brownie batter.

Bake for approximately 19-21 minutes, or just until they are set and not jiggly. Don’t over bake or they’ll lose their fudgy texture.

Let brownies cool in pan on a cooling rack for about 20 minutes, then place in the fridge while you make the ganache.

For the ganache, melt butter with the chocolate chips in the microwave in 30 second increments, stirring in between. Whisk in milk until smooth. Pour and spread over brownies. Place in the refrigerator so the chocolate can set.