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PREPARE: Preheat the oven to 350˚ and line a 8x8 pan with parchment paper.
MELT THE CHOCOLATE: In a microwave save bowl, combine the dark chocolate and coconut oil. Microwave for 30 seconds and stir. If needed, continue to microwave 20 seconds at a time, stirring in between until smooth. Set aside to cool slightly.
MIX: Add avocado, eggs, vanilla, 2 tablespoons coconut oil (does not need to be melted) and sugar to a food processor or blender and process for 30-60 seconds or until smooth. Then add the melted chocolate, cocoa, instant coffee, almond flour, baking powder and salt to the food processor. Process for 60 seconds; remove lid and stir. Process for longer if needed until the mixture is completely smooth.
SWIRL: Pour batter into the prepared pan and smooth out with a spatula. Slightly melt the peanut butter in the microwave on high for 20 seconds. Spoon the melted peanut butter into three rows across the brownie batter. Use a knife or fork to swirl the brownie batter and peanut butter across the top of the brownies.
BAKE: Bake the brownies for 25-30 minutes or until the center is only slightly jiggly. Allow the brownies to completely cool before using the parchment to pull the brownies out of the pan and slicing into 16 pieces.