Preheat oven to 350 degrees F. Line a 8x8 inch pan with parchment paper (I used a 9x13 inch pan and my brownies became a little skinny).
In a large bowl, mix together pumpkin puree, maple syrup, eggs, vanilla extract (if using) and grated ginger until smooth.
Mix in the dry ingredients: almond flour, coconut flour, cocoa powder, baking soda, cinnamon, cardamom, black pepper, turmeric, tea leaves and salt until smooth. If the batter is too dry, you can add 1 tbsp. of olive oil or unsweetened applesauce.
Fold in 1/3 cup chocolate chips. Add batter into prepared pan and spread to the edges. Smooth top with a spatula. Bake for 20-25 minutes until knife comes out clean. Brownies will not look completely cooked but as soon as the knife comes out clean, they will be done (mine took 30 minutes).
Cool on a wire rack for 15 minutes and store in the fridge in an airtight container. It will keep for up to a week.