Preheat your oven to 180°C (356°F). Line an 8" square pan or 7x9" rectangular pan with some parchment paper, creating a parchment sling to make it easy to lift out the brownies once ready.
Make the batter: Finely chop the chocolate and add it to a heat-resistant bowl along with the almond butter and coffee granules. Place the bowl on top of a saucepan that is about ¼ ways filled with simmering water (bain-marie). Stir the chocolate and almond butter with a rubber spatula every so often to melt it evenly.
Once melted, add the flax egg, pumpkin puree, light brown sugar, and vanilla extract, to the bowl with the melted chocolate. Whisk well to combine.
In a separate large mixing bowl, whisk together the ground almonds, cocoa powder, baking powder, pumpkin spice mix, and sea salt. Add the wet ingredients to the bowl with the dry ingredients and use a spatula to fold everything together until you have a smooth batter. Be careful not to over-mix. Carefully fold in ¾ of the chocolate chips.
Gently spread the brownie batter into the base of the tin. Sprinkle the remaining chocolate chips on top.
Bake: Bake for 30-35 minutes. To check they're ready, insert a toothpick or skewer, it should come out with a few crumbs on it but not have a tonne of batter.
Serving: Allow the brownies to cool completely for 30 minutes to an hour before cutting them into servings. For best results chill them in the fridge for an hour before slicing.
Storage: Store in an airtight container and refrigerate for up to 5 days, or freeze for up to 3 months.