Line a square brownie pan with parchment paper. Set aside.
In a food processor, using the S blade attachment add the pumpkin puree, almond butter, sugar free maple flavored syrup, pumpkin spices and vanilla.
Blend on high speed for 30 seconds or until it forms a consistent batter with a lovely orange color.
Add unsweetened cocoa powder and blend again for 30 seconds until it forms a thick, sticky and shiny brownie batter.
Stir in the chocolate chips using a spatula or the pulse mode of your food processor.
Transfer the brownie batter into the prepared brownie pan and spread evenly using a silicone spatula. The batter is sticky and that is what you want.
Sprinkle extra sugar free chocolate chips on top. Lightly press them into the batter using the spatula.
Bake for 20-25 minutes or until the top and edge are set.
Remove from the oven, let cool down 15 minutes into the brownie pan.
Transfer onto a cooling rack. Meanwhile prepare the pumpkin glaze.
In a medium mixing bowl, add nut butter, melted coconut oil, pumpkin spices, pumpkin puree and pumpkin stevia drops.
Combine with a spoon until it forms a creamy glazing.
Drizzle on top of the cool brownie until no more left. The glazing won't harden it will stay moist and soft.
Chocolate drizzle - optional
In a microwave safe bowl, melt the sugar free chocolate chips with melted coconut oil. Microwave by 30 seconds burst, stir and repeat until fully melted. Drizzle on top of the pumpkin glazing.
You can freeze the brownie 10 minutes to set the chocolate drizzle and add an extra fudgy texture to the brownie.
Store the brownie for up to 4 days in the fridge using a cake box to prevent the brownie to dry. You can also store at room temperature up to 2 days.
Brownie can be freeze in zip bags.
Net carbs per slice, 4 g using sugar free maple flavored syrup Almond butter: it is very important to use fresh,smooth nut butter to avoid the brownie batter to be dry. Recipe works with any nut butter with NO added oil, NO added sugar. Use pure nut butter for success.Nut allergy: you can use sunflower butter or tahini in this recipe