Make the brownies: preheat the oven to 350° F and line an 8" x 8" baking dish with parchment paper.
Add the butter and coconut sugar to a large bowl. Using an electric mixer, beat on medium high until combined. Add in egg, pumpkin puree, and vanilla extract and beat until combined. Set aside.
Combine the rest of the brownie ingredients except the chocolate chunks in a medium bowl. Whisk with a fork to combine. Add the dry ingredients to the wet ingredients and mix with a spoon until just combined. Fold in chocolate chunks. Add the brownie mix to the parchment paper lined baking dish. Bake at 350° F for 30-35 minutes until a toothpick inserted in the middle comes out clean. You may have to poke it in a few different places to be sure you are getting all batter and not piercing a melted chocolate chunk! Let cool slightly before slicing.
Make the "Magic Shell": while the brownies bake, add all of the "Magic Shell" ingredients to a small saucepan over medium low heat. Stir occasionally. Once melted, leave on the burner for five minutes, continuing to stir occasionally. Remove from heat and bring back down to room temperature.
To serve: carefully slice the brownies. Add a brownie to a plate or bowl, top with a scoop of ice cream, and drizzle with the "Magic Shell." Serve immediately and enjoy!
