Preheat the oven to 325°F/160°C and line an 8x8 inch / 20x20 cm square pan with parchment paper and set aside.
In a heat-proof bowl, add the butter and chocolate. Heat over a double boiler until melted. Take the bowl off the heat and stir in the instant espresso powder. Set aside until cooled.
In a large bowl, beat together the eggs, light brown sugar and granulated sugar until it turns fluffy and lighter in color. Add the vanilla extract.
Pour the cooled chocolate mixture into the egg mixture while stirring. Sift in the flour, cocoa powder, and salt. Mix until smooth and pour into the pan. Set aside.
Pumpkin Cheesecake
In a bowl, cream together the cream cheese and sugar. Add the rest of the ingredients and mix using a spatula, being careful not to incorporate air into the mixture.
Using a spoon, place dollops of the cheesecake batter on the brownie layer. Using a skewer or chopstick, swirl the two batters.
Bake in the preheated oven for 40-45 minutes. Let it cool in the pan completely before lifting it out to cut and serve.