Prepare the brownies: Preheat oven to 350F and lightly grease a 9x13 baking pan. Set aside.

In a medium bowl, whisk flour, cocoa, and salt until combined. In a separate medium bowl, whisk room temperature eggs, oil, coconut sugar, and vanilla until smooth. Gently fold flour mixture into liquid mixture until just combined (batter will be quite thick)

Spread batter into prepared pan and smooth top. Bake at 350F 18 to 20 minutes, or until a toothpick comes out with moist crumbs sticking to it. Cool brownies completely on a wire cooling rack.

Prepare the marshmallow creme: Place 2 tablespoons water in a stand mixer, fitted with a whip attachment. Dissolve gelatin in water and set aside.

In a small saucepan, combine remaining water, honey, and salt. Cook mixture over medium heat, stirring occasionally until liquid registers 245F degrees. Slowly drizzle hot liquid mixture into the gelatin-water. Add vanilla extract and beat mixture on high speed 4-5 minutes or until marshmallow creme reaches stiff peak consistency. (tips should stand straight up)

Immediately spread marshmallow creme over cooled brownies and set aside.

Prepare the salted caramel pecan sauce: Place butter and honey in a small saucepan. Bring to a boil over medium-high heat, stirring constantly until mixture is a golden brown and thickened. Remove from heat and stir in salt and toasted pecans.

Spread caramel sauce over marshmallow-topped brownies and allow brownies to set 1 hour before cutting into squares and serving.