Preheat the oven to 350°F. Line an 8x8 baking dish with parchment paper.

In a small saucepan, whisk together all caramel ingredients except vanilla extract. Over medium heat, bring mixture to a simmer. Cook for 1-2 minutes until thickened and the caramel covers the back of a spoon. Take caramel off the heat and whisk in vanilla. Pour into a glass jar and set aside.

Whisk together flax seed meal and water in a small bowl. Set aside for 5 minutes to thicken. In a large mixing bowl, use a handheld or stand mixer to combine flax eggs, peanut butter, vegan butter, and brown sugar until creamy. Mix in non-dairy milk, melted chocolate, and vanilla extract.

Add almond flour, cocoa powder, baking powder and soda, and salt. Combine on low speed until a smooth batter forms.

Pour batter into prepared baking pan. Generously drizzle over about 4 heaping tbsp of caramel over the brownie. Sprinkle over chopped pecans. Bake for 23-25. until a toothpick inserted comes out with slight moist crumbs and center is soft to touch, but set. Make sure not to over bake it or you won't have a fudgy texture.

Let brownies cool for 10 minutes before slicing into nine even portions.

Store extra caramel in an airtight container in the fridge for 2-3 days.