Preheat oven to 350 degrees. Butter a 9 by 12 inch baking pan, fit a piece of parchment into the pan and butter the pan.

Place the pecans on a rimmed baking sheet and toast in the oven for 7 minutes or until warm and fragrant. Let cool.

Place the 12 tablespoons of butter and 4 ounces of chocolate in a microwave-proof large mixing bowl and cook on high power until most of the butter and chocolate is melted, 2 – 3 minutes. Stir to combine, stir in the eggs, coconut palm sugar, and 1 tablespoon agave and mix well. Add the vanilla, flour, cocoa powder, baking powder, and salt and mix well. Stir in 1 cup of the pecans. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20 – 22 minutes or until the brownies look set and a toothpick inserted in the center comes out clean except for a few moist crumbs. Do not over bake. Let cool.

While the brownies are baking, make the caramel sauce. Stir together the agave, cream, lemon juice and salt in a large saucepan (much larger than you think you will need – the mixture expands a lot while boiling) and bring to a boil. Let boil vigorously for 7 minutes, stirring occasionally. Take off the heat and whisk in the 6 tablespoons of butter, one tablespoon at a time (whisk each piece of butter into the mixture until fully melted.) Let mixture cool for 30 minutes. It will thicken as it cools. Pour the caramel sauce over the brownies and top with the remaining 1½ cups toasted pecans. Put the brownies into the refrigerator for 30 minutes to let the caramel harden some more.

Place the chopped chocolate, agave and cream in a small skillet and melt the chocolate over low heat, stirring. Let cool slightly. Put the chocolate ganache into a small food storage bag and snip off a tiny bit of one corner. Squeeze the ganache through the hole over the brownies in a crisscross pattern. Refrigerate for an hour or up to 24 hours. Cut the brownies into twelve 3 inch squares (or you can cut smaller).