Espresso and Lime

Making the brownies...
1 Preheat your oven to 325 degrees
2 In a large bowl, whisk 4 eggs, 1 cup of vegetable oil, 1/4 cup of water and 2 teaspoons of vanilla extract until combined
3 Place a large mesh sifter over the bowl and add 2 1/4 cups of granulated sugar, 1 2/3 cups of all purpose flour, 1 1/4 cups of cocoa powder, 1 cup of confectioners sugar and 1 teaspoon of salt into the sifter
4 Sift the dry ingredients into the wet ingredients
5 Mix until just combined
6 Fold 2/3 cup of milk chocolate chips into the brownie batter
7 Grease an 11"x15"x1" baking sheet 
8 Transfer the brownie batter into the greased baking sheet and use a spatula to even the batter throughout the baking sheet
9 In a medium bowl, mix 4 ounces of room temperature cream cheese, 1/2 cup of pumpkin puree, 1 egg, 2 tablespoons of granulated sugar and 1 teaspoon of pumpkin spice until fully combined and smooth
10 Use a large spoon to drop the pumpkin cream cheese mixture onto the brownie batter
11 Use a butter knife to swirl the pumpkin cream cheese mixture throughout the brownie batter in a marble like pattern
12 Bake in a 325 degree oven for 35-40 minutes. The brownies are done when they begin to slightly pull away from the sides of the baking sheet and a toothpick comes out with just a few crumbs on it 
13 Transfer the baking sheet onto a cooling rack, but keep the oven set at 325 degrees
Make the garnishes...
1 While the brownies cool, spread 2 cups of sweetened coconut shreds onto a baking sheet and let them toast in a 325 degree oven for 5-8 minutes (stir them around a bit if the outside begins to darken quicker than the inside)
2 Make a quick chocolate frosting by whisking together 1 tablespoon of special dark cocoa powder, 1 tablespoon of unsweetened cocoa powder, 2 tablespoons of canola oil, 1 teaspoon of vanilla extract, 1 cup of confectioners sugar and 2 tablespoons of hot water in a small bowl 
Decorate...
1 Once the brownies and toasted coconut shreds have cooled, spread a thin layer of chocolate frosting over the brownies and sprinkle the toasted coconut shreds over the frosting (press down very lightly to help the coconut shreds stick to the frosting)
2 Place candied pumpkins around the top and use the green frosting to pipe thin curly vines
3 Slice and enjoy!