You will need:
1 cup pumpkin puree
3/4 cup cocoa powder
1 cup almond butter
1/3 cup almond milk
1 flax egg (1 tbsp flax meal + 2.5 tbsp water)
1 tsp vanilla extract
1/2 tbsp baking powder
pinch of salt
1/2 cup dairy-free chocolate chips
Preheat your oven to 350 degrees Fahrenheit. Line an 8x8 square baking pan with parchment paper.
Add all ingredients through salt into a high-speed blender or food processor. Puree until a thick, even batter forms. You may need to use a spatula to scrape the walls every 30 seconds or so.
Transfer the batter to a separate bowl and fold in the chocolate chips.
Pour the batter into your lined baking pan. Use a spatula to spread it evenly across the pan.
Bake at 350 degrees for 15 minutes, then allow to cool completely.
Refrigerate for at least 4 hours before cutting and serving.