For the brownies, preheat the oven to 350F; line an 8 by 8-inch baking dish with 2 pieces of parchment paper so it hangs over all 4 sides and you can easily lift out the brownies later.

Add the chia seeds to a blender or food processor and process until powdered. Transfer to a large bowl along with the Swerve Confectioners, almond flour, cocoa powder, baking soda, salt, and espresso powder; whisk to combine and set aside for now.

Melt the butter and chocolate together in a double boiler or microwave. Cool slightly, and then whisk in the eggs, cream, vanilla, molasses, and stevia glycerite.

Pour the wet ingredients into the dry and stir to combine.

Spread the batter evenly into the bottom of the prepared dish. Bake until the brownies are set along the outside, but still gooey in the center, about 17 to 20 minutes.

Cool completely before frosting.

For the frosting, cream together the cream cheese and butter in a large bowl. Beat in the Swerve Confectioners, stevia glycerite, vanilla bean paste, vanilla extract, and almond extract until fully incorporated. Lastly, beat in the cream until smooth.

Once the brownies are cool, spread the cheesecake frosting on top.

Serve, or store wrapped in the fridge for up to 5 days before serving.