Pumpkin Batter
1 1/2 cup pumpkin pie filling
1 cup flour
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla extract
2 eggs
1/4 melted unsalted butter
1 1/2 tsp cinnamon
1/2 tsp nutmeg

Mocha Batter
3.5oz. 85 % dark chocolate
1.5 oz. semi-sweet chocolate chips
1/2 cup unsalted butter
1 cup pack dark brown sugar
2 eggs
1 1/2 tsp vanilla extract
2 Starbucks Via Colombia instant coffee packets
1 cup flour
1/4 tsp baking powder
Preheat to 350 degrees and grease a 9" x 13" pan with butter.

Melt the two chocolates and butter together in a double-boiler. Remove from heat when smooth.

Mix the dry ingredients for the mocha batter and the dry ingredients for the pumpkin batter separately. In a larger bowl, beat the eggs and sugar for the pumpkin batter until fluffy. Add the pumpkin pie filling and vanilla and mix until combined. Next, add the melted butter and spices; mix well again.

Mix the brown sugar, Starbucks Via Colombia Instant Coffee, and vanilla to the melted chocolate. Beat in the eggs and combine thoroughly. For the mocha batters, gradually fold the dry ingredients into the wet. Use a spoon to mix it well, but don't over-mix. For the pumpkin batters, mix the dry ingredients into the wet using a mixer.

Pour the mocha batter into the greased pan and be sure to evenly spread it around. Pour the pumpkin batter evenly on top. Using a large tablespoon, swirl the batters together gathering mocha batter in the spoon and pulling it up to the top and vice versa. Bake for 30 minutes. Let brownies cool completely.