Preheat oven to 350F and line a 9x13 pan with parchment, ensuring the paper overhangs for easy lifting. Visual cue: parchment should fully cover the bottom so the brownies release cleanly.

Melt unsalted butter and chopped dark chocolate together, then cool for 10 minutes. Visual cue: mixture should look smooth and glossy before cooling.

Whisk in granulated sugar, packed brown sugar, eggs, and vanilla until combined. Visual cue: batter should thicken slightly and turn glossy.

Fold in all-purpose flour, cocoa powder, and salt just until no dry streaks remain. Visual cue: batter should look thick and cohesive, not runny.

Spread the brownie batter in the prepared pan in an even layer. Visual cue: corners should be filled and the top should look level.

Beat softened cream cheese, pumpkin puree, granulated sugar, egg, pumpkin pie spice, cinnamon, and vanilla until smooth. Visual cue: the swirl mixture should be free of lumps and pour smoothly.

Dollop the pumpkin swirl over the brownie batter. Visual cue: spoonfuls should sit on top in a visible layer rather than sinking completely.

Swirl gently with a knife to create a marbled pattern across the surface. Visual cue: thin streaks of orange should run through the chocolate base.

Bake for 30-35 minutes at 350F until the edges are set and a toothpick comes out with moist crumbs. Visual cue: center should still look slightly soft while the perimeter looks baked.

Cool completely before cutting to prevent smearing. Visual cue: the surface should lose its sheen and feel firm to the touch.