Preheat to 325°F/ Line your muffin pan with muffin cups. Set aside.
Make the cheesecake layer first. Add all 4 ingredients and mix manually using whisk or use hand mixer until evenly combiend. Set aside.
Place butter in a sauce pan and fully melt on a very low heat.
Then add the honey, swerve, and salt (one at a time), mixing vigorously with a whisk.
Take the saucepan off the heat and let the mixture cool slightly before adding in the eggs. Again, one at a time, and continuing to mix thoroughly until combined
Finally add in the almond flour and mix vigourously for about a minute until everything is combined.
Pour 2/3 of the brownie mixture into prepared pan, followed by the cheesecake layer (about 2 TBSP of cheesecake bater in each muffin.
Add the remaining brownie batter on top of each muffin and bake for 15 minutes.
Take the muffins out and use a toothpick to swirl the top brownie layer to get a marble effect. Put back into the oven and bake for another 5 to 8 minutes or so until centre is just set and still jiggly
THE KEY TO FUDGEY BROWNIES is to not over bake !!! Aim to ever so slightly undercook them and let them fully cool on a rack + continue setting in the fridge for an hour or so before serving.