Preheat the oven to 350ºF and line a light-colored 8x8-inch pan with parchment paper.

Add all of the dry ingredients to a mixing bowl and mix to combine. Set aside.

Next, cream the almond butter, maple syrup, brown sugar, and vanilla together and mix until combined and smooth.

Add the pumpkin puree, eggs, and almond milk and stir to combine.

Add the dry ingredients to the wet and stir until well combined. Add the almond milk and stir again.

Fold the melted chocolate into the batter. Do not over-mix the melted chocolate in so it is combined with the batter, fold it in so there are fudgy pockets throughout the batter.

Transfer the batter to the lined baking pan. Option to top the batter with more chocolate chips. If the batter is too thick to pour, add 1 tablespoon more milk at a time until the batter pours easily.

Bake the 35-40 minutes or until the center of the brownie is almost baked. You want there to be a little bit on the toothpick when you check the middle of the brownie as the brownie will continue to cook when it is removed from the oven.

Allow the brownies to cool for 3-5 minutes before gently loosening the sides of the brownie with a knife and then lifting the parchment paper. Transfer the brownies to a cooling rack.

Serve warm with ice cream (they will fall apart) or let them cool completely before slicing them into brownie squares.