Make sure to follow the steps in order of how the ingredients are listed to add in each step. This is important for the end result texture.

Preheat the oven to 350°F and line an 8x8 square pan with parchment paper cut to lie flat going in both directions.

In a large bowl, sift together the first 6 (dry) ingredients (flour through to salt).

In a separate medium bowl, add the milk and chocolate chips and add to the microwave. Heat for 30 seconds, stir, then another 15 seconds and stir until completely smooth and melted.

Add the coconut butter and whisk until smooth and then add the pumpkin, orange juice and vanilla and whisk again until smooth. It should be runny.

Pour the melted chocolate mixture into the dry ingredients and gently whisk just until combined. Being careful not to overmix. It should be a smooth, but fairly thick batter. If you'd like an extra dose of chocolate, throw in some chocolate chips in the batter, or just sprinkle some on top. YUM.

Add the batter to the pan and spread out the top evenly. Pick up the pan and jiggle it side to side so that the top evens out flat.

Bake 25-30 minutes or until a toothpick comes out completely clean from the center. They will rise in the center like a cake and then flatten back out like brownies as they cool. Let them cool 1 hour at room temperature. I know this is hard! But trust me, they still finish cooking and firm up a ton as they cool, these are really soft and if you cut them too early, they will fall apart! Cut gently into desired sizes gently with a sharp knife. I did 16 squares. These need to be stored at room temperature, NOT the fridge, as the fridge will turn them into a mushy fudge texture. I love these served with hot coffee or tea! Yum!