Pre-heat oven to 170 degrees C.

 Line or grease a small brownie or baking pan. 

Put the pumpkin, banana and vanilla in a blender and blend until smooth. 

Combine the flour, almond meal and baking soda in a large mixing bowl. 

Put a medium saucepan on low to medium heat and melt the butter, sugar, cocoa and ½ cup vegan/dark chocolate together. 

Add the almond milk stirring continuously so the mixture doesn't seize. 

Pour the chocolate mixture over the dry ingredients and add the pumpkin/banana puree. 

Fold the wet in to the dry. 

Add the ¼ cup dark chocolate and fold until combined. 

Spoon the batter in to the brownie pan and bake for 10 minutes. 

Meanwhile, combine the pumpkin seeds, maple syrup and salt in a small bowl. 

After 10 minutes, carefully remove the pan from the oven and spoon the maple mixture over the top of the brownie.

Return the brownie to the oven for another 15-20 minutes.

Take out the brownies to cool completely before slicing. 

The brownie is extra special if left overnight in the fridge before slicing.