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Preheat oven to 350°F (177°C). Line an 8 x 8 inch pan with parchment paper.
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Add chocolate chips and pumpkin puree to a large microwave-safe bowl. Heat in the microwave in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth and pumpkin is fully incorporated into the melted chocolate. You can also melt the chocolate on the stove using the double boiler method.
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Add in the eggs. Whisk in the eggs until they are completely incorporated with the chocolate and no egg streaks remain. If desired, stir in an additional 1/4 cup chocolate chips.
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Pour batter into the prepared pan. Bake for about 25 minutes or until the surface of the brownies look cooked and the batter has puffed up. It will be quite puffy, almost like a cake. A toothpick inserted should also come out mostly clean. Let the brownies cool. As they cool, the brownie batter will deflate and even out on the surface.
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Let brownies cool fully before cutting. Because these brownies are very fudgy, I recommend running a large sharp knife under hot water, wiping the blade dry and then cutting into the brownies to achieve clean cuts. Wipe knife clean and reheat before each cut.
