Set out any refrigerated ingredients to allow them to be room temperature.
Preheat the oven to 350°F.
Mix the flaxseed and warm water together. Set aside for this to thicken.
In a large bowl mix together the almond flour, cacao powder, sugar, salt, and baking powder. If needed, sift this so there are no clumps.
In a small bowl, add the chocolate chips and melt in the microwave in 30 second intervals, stirring between. If your chocolate clumps up, add coconut oil to thin it out.
Mix the wet ingredients in a separate bowl, adding the flax egg, almond milk, pumpkin puree, vanilla, and melted chocolate. Stir well, then fold in the dry brownie batter mix. Ensure this is well incorporated, but don't over mix or the batter will get tough.
In an 8"x8" brownie pan, line with parchment paper. You can also generously grease the pan. Pour the brownie batter in and smooth it.
In a bowl, combine the pumpkin swirl ingredients. Stir well.
Make indents in the brownie batter while pouring the pumpkin swirl in. Do this until all the pumpkin swirl is used up. Then stir it in to make any design you like using the end of a spoon or back of a fork.
Place the pan in the oven for 30 minutes. Check the inside is done by piercing with a toothpick. If it comes out clean, they are done. You may need an additional 5 minutes.
Remove from the heat and allow to cool. Once at room temperature, you can enjoy! Or they are really good if you fully cool them and then eat chilled.
Notes
Feel free to use regular yogurt in this if you don't have soy, and any other plant-based milk will work. I use regular baking chocolate chips, but if you use unsweetened, you may want to add a couple extra tablespoons of sugar.