Preheat the oven to 350 F. Grease an 8x8 pan or line with unbleached parchment paper.

Add Blissful Brownies Mix to a blender or food processor and pulse to a uniform consistency. Stir in 6 Tbsp. melted butter, eggs and vanilla, stirring well with a wooden spoon. Transfer to the preheated oven and bake 16-18 minutes or just until edges begin to pull away from sides.

While brownies bake, melt the chocolate in the microwave for 20 seconds, stir and heat again for 20 seconds. Continue until chocolate is melted.

Now make the caramel. In a medium saucepan, add the remaining butter and heat over low heat. Stir in the Keto Sweet and cream and increase the heat to medium. Bring caramel to bubbling (212 degrees F), whisking at that temperature for 1 minute.

Remove from heat. (NOTE: Caramel will begin to solidify when removed from heat – you will want it to be a thick pourable consistency for the next step. If needed, briefly reheat over low).

Remove baked brownies from pan and place on a plate. Spread caramel over the top of the brownies, letting some drip down the sides. Let caramel set slightly. Sprinkle the top of the caramel-covered brownie with pecans, pressing into the caramel gently. Drizzle with melted chocolate and let cool completely.

To store, either wrap entire caramel-nut-chocolate-topped brownie in cellophane or chill the entire brownie, cut into squares and wrap individually.