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Preheat oven to 350ºF and grease a 9x9 inch metal baking pan.
Prepare the brownie batter as directed, omitting the chocolate chips. Spread the batter in the prepared baking pan. Bake about 15 minutes, until the edges are set but the center still seems a tiny bit wet.
Remove and let cool completely in the pan.
In a medium saucepan over medium-low heat, combine the cream, egg yolks, sweeteners, and butter. Cook until thickened, 5 to 10 minutes.
Remove from heat and stir in the vanilla, coconut, and pecans until well combined. Spread over the cooled brownies.
In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and coconut oil. Drizzle over the brownies.
Refrigerate 30 minutes to set the topping before cutting into bars.