• After you have cooked your brownies according to the recipe or the box (you are looking for a family size or 9 by 13 inch pan sized recipe here - I used Betty Crocker's Fudge Brownies).  Let them cool completely.  Look at the post for tips and tricks on how to speed this process up.

Pumpkin Cream Layer

• Beat together your butter, pumpkin, milk, powdered sugar and pumpkin spice until completely smooth.  Spread it over the cooled brownies and let it sit in the refrigerator for a half hour.

Chocolate Layer

• In a microwave save bowl, combine the chocolate chips and the butter.  It might help a little to cut the butter up first.  Microwave for 1 minute at half power.  Stir as much as possible and then continue microwaving for 30 second intervals whisking heavily with a fork in between until it is smooth.  Make sure not to over cook the chocolate.  My mixture cooked for a total of one minute and thirty seconds.
• Pour the chocolate over the pumpkin cream layer and move the pan around to fully spread it.
• Put it in the refrigerator and allow it to completely cool and harden.  
• Cut up the brownies and store them in an air tight container in the refrigerator for up to four days.