Preheat the oven to 350 degrees and lightly grease an 8×8 baking pan or 10 inch cast iron skillet
In a medium sized bowl, add the almond butter, maple syrup, eggs, and vanilla extract. Stir to combine
To the wet ingredients, add the cacao powder (or cocoa powder), melted coconut oil, coconut flour, baking soda, and salt. Fold into the wet ingredients. If adding chocolate chips or chocolate bar pieces or chopped nuts, fold them in last
Once the batter is mixed, pour into the baking pan or cast iron skillet. Place the brownies in the oven and bake for about 20 minutes. The brownies should be cooked through but still slightly soft in the center.
To make the almond butter caramel, combine the almond butter and the maple syrup in a small sauce pan and while stirring continuously, bring the almond butter caramel to a low boil. The almond butter will start to clump together and slightly stick to the bottom of the pan. This is when the caramel is done. Remove from the heat and set aside until ready to drizzle on the brownie.
To make the chocolate sauce, combine the chocolate chips and coconut milk and gently heat. The chocolate and milk will mix together forming a shiney and creamy thick chocolate sauce.
When the brownie has cooled slightly, drizzle the almond butter caramel and the chocolate sauce all over the brownie. Sprinkle with pecan pieces and chocolate chips. Serve slightly warm or room temperature. Enjoy!