Pumpkin Cheesecake Brownies for 16 Bars

Instructions:

1. Preheat your oven to 350°F (175°C) and line your baking pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until no lumps remain.
3. Stir in the maple syrup, applesauce, eggs, and vanilla. Mix until the batter is a smooth, deep mahogany color.
4. Spread the batter evenly into the prepared pan using a spatula.
5. In a separate bowl, beat the softened light cream cheese and Greek yogurt until smooth.
6. Add the maple syrup, pumpkin puree, cinnamon, ginger, and nutmeg. Mix on low speed to avoid incorporating too much air.
7. Spoon the pumpkin cheesecake mixture over the brownie batter and use a knife or toothpick to create a swirl pattern.
8. Bake for 45 minutes or until the edges are set and a toothpick comes out mostly clean.
9. Allow the brownies to cool completely, then chill in the refrigerator for 2 hours to set the cheesecake layer.