Preheat oven to 325ºF. Line with parchment and lightly grease an 8x8” baking pan.

To prepare the cheesecake swirl, combine all of the ingredients for the pumpkin cheesecake swirl in the bowl of a stand mixer and mix until completely combined, about 1-2 minutes. Set aside.

Put the chocolate and coconut oil in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and coconut oil are completely melted and smooth. Add the coconut sugar. Whisk until completely combined. Let the mixture cool to warm room temperature.

Add 2 eggs to the chocolate mixture and whisk until combined. Add the vanilla and stir. Do not overbeat the batter at this stage or your brownies will be cakey.

Add the almond flour, salt and cocoa powder. Using a rubber spatula, fold the dry ingredients into the chocolate until completely combined. Spread half of the batter in the bottom of the prepared pan.

Spread 2/3 of the pumpkin cheesecake mixture on top of the brownie batter, and then spread the rest of the brownie batter on top - I did this by using a cookie scoop to dollop the brownie batter over the cheesecake and then spreading it out with a small offset spatula. Dollop the rest of the pumpkin cheesecake onto the brownie batter and swirl it in with a knife. (see Notes)

Bake in preheated oven for 30-45 minutes or until a toothpick comes out with moist crumbs attached. It took mine closer to 30 minutes, but many readers have reported it taking longer for them, some up to 60+ minutes for it to set. Just watch yours to see how it's doing and use your intuition!

Cool brownies completely before cutting into 16 equal squares with a very sharp knife.

Brownies will keep in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.