Pre-heat your oven to 350*F.

Line a 9 x 13 inch pan with parchment paper.

In a medium bowl, combine all of your dry ingredients except the sweeteners.

In a separate large bowl, add your eggs, melted coconut oil, vitafiber syrup, molasses and vanilla extract.

Using a hand mixer, beat for about a minute.

Meanwhile, place your chocolate-chips and 1 tbsp butter in a microwave-safe bowl and microwave in 30s increments until melted.

Add your melted chocolate to your egg mixture and beat until well-combined.

Next, add the chocolate mixture to your dry ingredients and stir together until a smooth, slightly sticky batter forms.

Next use a spatula to scrape the batter into the lined baking dish. Spread evenly.

Bake in your pre-heated oven for 30-35min OR until a toothpick pricked half-way towards the center ALMOST comes out clean. DO NOT OVER-BAKE. The top should start to rise and get just slightly crunchy while the middle remains soft.

While the brownies bake, prepare the caramel sauce by combining all ingredients except the pecans in a small pot and heating on high until it comes to a boil. Whisk constantly during this time.

Let the mixture bubble and thicken while continuing to stir for another 2-3min before removing from the heat to cool slightly.

Pour the mixture into a bowl and add your pecans. Refrigerate until you plan to use it.

When brownies are done, let them almost completely cool before pouring your pecan mixture on top.

Spread the pecans and caramel evenly over the brownies and allow everything to sit to fully cool at room temperature for at least an hour and a half.

Slice carefully into large squares and enjoy!

Store in an airtight container on the counter for several days or freeze between layers of parchment for a future snack!