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Preheat oven to 350°F. Line an 8 x 8 inch square nonstick metal baking pan with parchment paper.
In a large mixing bowl, add almond butter, pumpkin and egg. Mix with a whisk until everything is evenly mixed and no egg streaks remain.
Add in powdered erythritol/sugar and whisk until dissolved into batter.
Add in cocoa powder and baking soda. Whisk until batter is smooth and cocoa powder is evenly combined. Batter should be very thick. Stir in ½ cup of chocolate.
Add batter to baking pan. Use a spatula to spread it evenly across the pan. Sprinkle remaining chocolate over surface of batter.
Put brownies in oven and bake about 20-25 minutes or until toothpick inserted comes out mostly clean with only a few crumbs clinging.
Let brownies cool before slicing and serving.