Preheat oven to 350 degrees F/325 degrees F convection.  Oil a 9 by 13 inch baking pan.

In a large bowl, make the brownies.  Stir together almond butter, sugar, syrup, and vanilla.  Beat in the eggs one at a time until the mixture is glossy.  Stir in carob or cocoa powder, as well as coconut flour.  Finish with the chips, and set aside.

In another large bowl, make the blondies.  Stir together sugar, oil, and syrup.  Beat in the eggs and vanilla until combined.  Stir in the flour and pecans until combined.

Spread the blondie batter into the prepared pan.  Dollop the brownie batter on top and swirl it in using a knife or spatula.  Sprinkle with the salt and bake for 25-35 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs.  Cool completely in the pan before cutting and serving.  Blondies may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw at room temperature for about an hour.