preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper.

in a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, salt, and sugar. in another bowl, whisk the melted butter, eggs, kefir, and vanilla until smooth and glossy.

combine the wet and dry ingredients, mixing until a thick, glossy batter forms. fold in the chocolate chips. pour the batter into the prepared pan and smooth out the top.

bake for 25-26 minutes, or until the edges are set and the center just barely jiggles when you gently shake the pan.

while the brownies bake, make the topping: in a small saucepan over medium heat, melt the vegan butter, maple syrup, and coconut sugar. let it bubble for 2–3 minutes, then stir in the vanilla, sea salt, and pecans. cook another minute until glossy and thickened.

pour the warm topping evenly over the brownies after they have cooled for about 30 minutes.

cool the pan completely on a wire rack for at least 1 hour (or chill in the fridge for 30–40 minutes for best results) before slicing. this allows the caramel layer and brownies to firm up.

for clean edges, use a sharp warm knife (run under hot water and wipe between slices).