Make the pecan praline.  Preheat oven to 350 degrees F.  Place the pecans on a sheet tray and toast about 10 minutes until fragrant and crunchy.

In a medium saucepan, stir together sugar, syrup, oil, and cream.  Place over medium heat, and cook, stirring frequently, for about 8 minutes, until mixture has reduced and thickened slightly.  Add the pecans and salt and cook for about 2 minutes more, stirring constantly.  Remove from the heat, stir in the vanilla, and allow to cool for 5 minutes.

Stir the mixture vigorously for about 5 minutes, until it thickens greatly and becomes glossy and lightened in color.  Pour onto a parchment lined baking sheet, spread into an even layer, and allow to cool completely.  Praline may be stored in an airtight container at room temperature for up to 1 week.

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

In a large microwave safe bowl, place the oil and chips.  Microwave on high in 30 second increments, stirring in between, until fully melted.  Stir in the sugars, vanilla, and eggs, one at a time until the mixture is thick and glossy.  Stir in the carob or cocoa powder as well as the flour until just combined.

Coarsely chop the pecan praline and stir into the brownie batter.  Pour into the prepared pan, smooth into an even layer, and bake 30-35 minutes, until set on top and a toothpick inserted in the center comes out with crumbs, but not batter.  Cool completely in the pan before slicing and serving.  Brownies may be stored in an airtight container at room temperature 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 30 seconds.