Preheat oven to 180C/350F/Gas 4 and line a 9x13 baking pan with parchment paper.

To make the brownie layer, place the butter, and sugars into a large mixing bowl and cream together with an electric mixer until smooth. Add the vanilla and eggs and mix till combined.

In a separate bowl, sift the flour and cocoa powder, and add the salt. Add a third of this mixture to the butter and sugar mixture and beat well till combined. Add the next third and mix well, then the final third; again mixing well.

Using a large spoon, fold in the chocolate chips.

Transfer the brownie batter to the lined baking pan - the mixture will be thick, so you may find it easier to scoop it out of the bowl with a spoon. Spread the brownie batter out flat with a spatula - coating it with baking spray will prevent it from sticking!

Bake for 30-35 minutes or until a toothpick in the middle of the batter/brownie comes out almost clean. You want the brownies to still be fudgy in the center!

Remove from the oven and leave to cool in the baking pan.

To make the pumpkin layer, place the butter, pumpkin, and vanilla into a large mixing bowl and use an electric mixer to cream together.

Mix in the pumpkin pie spice and salt.

Slowly mix in one cup of powdered sugar at a time, mixing until smooth. You may not need all cups of the sugar - it should have the consistency of a thick frosting.

Spread an even layer of the pumpkin mixture onto the cooled brownie and place the pan in the refrigerator for the layer to chill.

To make the chocolate ganache, place the chocolate chips and butter in a microwave-safe bowl and microwave at 50% for 60-90 seconds - or until the mixture melted. Stir well.

Pour the ganache over the pumpkin layer and place the pan back in the fridge to cool completely and for the chocolate to set.

To serve, slice the triple-layer brownie into 24 small squares.