Preheat the oven to 350 degrees. Line a 13 x 9 with parchment paper.
Prepare the Brownie: Place the beans with the liquid from the can into a blender and process until completely smooth. Pour the beans in a large bowl and add the contents of the brownie mixture. Stir with a spatula until all dry mix is completely mixed into the wet mix. Pour the mixture into the parchment prepared pan and set aside
Prepare the Pumpkin Layer: In a countertop mixer or with a handheld mixer, place the pumpkin puree, sweetened condensed milk, egg replacer, pumpkin pie spice, pumpkin pie extract, cornstarch and salt. You may have to pause the mixer and scrape down the sides; once everything is well incorporated, pour the mix over the brownie layer. Carefully spread to keep the layers mostly separate.
Place the pan in your preheated oven and bake for 1 hour. The mixture will still look undone and slightly jiggly. Turn the oven off but leave the pan inside with the oven door propped open for 30 minutes.
After 30 minutes, remove the pan and let cool completely.
Prepare the Ganache: While the brownies are cooling, place the ¾ cup soy milk into a medium size pot. Turn heat to medium and bring milk to a simmer (not a boil!). Watch carefully or your milk will burn, and you’ll have to start over. Once the milk is ready (5 minutes or so), pour in the 2 cups of chocolate chips, stir to cover the chips with the milk, and then turn off the heat. Allow the chocolate to begin to melt from the hot milk for 1 minute. Stir until fully melted and smooth. Pour the ganache over the cooled brownies.
You could stop here, and just place the brownies in the fridge to cool and cut!
Or…you can top the brownies with either crushed graham crackers, unmelted chocolate chips, fall themed sprinkles, or toasted pumpkin seeds!Either way, brownies are best enjoyed at room temperature, but any leftovers should be stored in an airtight container in the fridge.