Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper.

To make the brownies: In a large mixing bowl, melt the mini dark chocolate chips doing 30 second intervals in the microwave, stirring between each one.

While the chocolate chips are melting, melt the butter. You can do this over the stovetop or in the microwave.

Add the cane sugar, cocoa powder, chocolate oat milk, coffee, pumpkin puree and melted butter to the mixing bowl. Mix, using a hand mixer (or using a whisk) until completely combined.

Add in the all purpose flour, collagen, baking powder, salt, and pumpkin spice. Mix on low until combined into a smooth brownie batter.

Transfer the brownie batter to the prepared baking pan and spread it out evenly.

Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow the brownies to cool completely in the baking pan.

To make the glaze: In a medium mixing bowl, add the powdered sugar and coffee and whisk together until you have a smooth glaze. You can use more or less coffee, depending on the consistency of glaze you like (more for thinner, less for thicker).

Remove the brownies from the pan and drizzle the glaze on top.

Cut into 9 bars.

Store in an airtight container for up to 5 days.