Preheat oven to 350
Mix all dry ingredients (flour, brown sugar, white sugar, unsweetened cocoa powder, baking soda, baking powder, and a dash of salt).
In a separate bowl, add almond milk and pumpkin puree. Warm almond butter in the microwave for about 15 seconds or until soft and smooth. Beat the almond butter and vanilla into the bowl and mix with other ingredients.
Slowly combine and mix wet and dry ingredients together with a mixer.
Fold in chopped almonds and half of the chocolate chips. Pour brownie mix into a lightly sprayed pan. Bake for 15-20.
Once brownies are cooked-place remaining chocolate chips in a bowl with a small spoonful of coconut oil (about a tsp). Place in microwave for 15 seconds, stir, and cook for 10 seconds longer if not fully melted. Drizzle melted chocolate over brownie squares.