Make the brownies.  Preheat oven to 350 degrees F/ 325 degrees F convection.  Oil a 9 inch pie pan.

In a large bowl, melt the carob or dark chocolate with the coconut oil in the microwave in 30 second increments, stirring in between, until fully melted.  Stir in the sugar, salt, almond butter, eggs and yolks, vanilla, and espresso until well combined and glossy.  Stir in the flour and carob or cocoa until just combined.  Pour into the prepared pan.

Bake about 20 minutes until just set (we want fudgy brownies!!!) and cool completely in the pan.

Once cool, make the filling.  In a medium bowl, stir together almond butter, tapioca, maple syrup, and vanilla until very well combined.  Carefully spread over the cooled brownie.

Make the topping.  In a medium bowl, melt the carob or cocoa powder, milk, chips, and espresso in the microwave in 30 second increments, stirring in between, until fully melted.  Stir in the vanilla and coconut butter.  Whisk in additional milk as necessary until a thick but pourable ganache forms.  Pour over the brownie and spread into an even layer.

Allow to set about 30 minutes before slicing and serving.  Brownie may be stored at room temperature in an airtight container for up to 3 days or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months.  Thaw in the microwave about 1 minute.