1 1/2 cups sugar
3/4 cup flour
3/4 cup cocoa powder
1 1/2 sticks butter
3/4 cup semi sweet chocolate chips
1/2 cup brown sugar
7 oz canned pumpkin (usually half of a normal can, NOT PUMPKIN PIE FILLING)
2 tablespoons cinnamon
Preheat oven to 325 degrees.
In a large bowl, melt the butter in the microwave for about 1 minute. Stir in the white sugar, flour, cocoa powder, and eggs. Once completely stirred, place about 1/3 of the batter in the bottom of a greased 13 x 9 baking dish. It is very thick so it might take some good spreading, but don't worry if it doesn't completely cover the bottom of the pan. Bake in the oven for 5-7 minutes.
While the bottom layer is baking, in a separate bowl mix the pumpkin, chocolate chips, brown sugar, and cinnamon. Then put 1/2 cup of the remaining brownie batter and stir together.
Once the bottom layer comes out of the oven, pour the pumpkin mixture on top and spread. Then put the remaining brownie batter on top of that and spread. Again it is very thick and may be difficult to spread. I would put small spoonfuls all over the top and then try to spread.
Bake in the oven for 30-35 minutes.
Allow to cool for at least 2 hours. Cut into squares and enjoy! Beware, you can't eat just one!