Melt the coconut oil and nut butter together in a microwave or on the stovetop. Stir until smooth, then mix in the maple syrup until the texture resembles caramel. Line an 8-inch square baking pan with parchment paper and pour the caramel into the pan (save a little for serving). Place the pan in the fridge to set.

In a medium saucepan over medium heat, melt the butter while stirring. Once melted, it will start to foam and sizzle. Continue stirring for about 5 minutes until it turns golden brown. Reduce the heat to low and add both sugars, mixing until combined. Stir in the milk, then remove from heat and add the chopped chocolate. Let it sit for 5 minutes, then stir until the mixture is smooth and glossy. Allow it to cool to room temperature.

In a large bowl, combine the flour, cocoa powder, and chopped pecans. Once the chocolate mixture has cooled, fold it into the dry ingredients.

Take the caramel from the fridge and remove it from the pan. Re-line the pan with fresh parchment paper. Press half of the brownie mixture into the bottom, then layer with the maple caramel. Spread the remaining brownie batter on top.

Preheat the oven to 350°F (175°C). Bake the brownies for 25 minutes, or until the top has that perfect shiny crinkle. Let the brownies cool completely before slicing.