1. Preheat oven to 350° F. Line an 8-inch square baking dish with parchment paper.
2. Sift both flours together in medium size mixing bowl. Add remaining dry ingredients; cocoa powder, sugar, baking soda, baking powder, and whisk to combine.
3. Stir in the pumpkin and milk and whisk to combine.
4. Use the back of a spoon to form 3 wells in the batter. Carefully pour the coconut oil, vinegar, and vanilla extract into different sections of the bowl. GENTLY mix to combine, being careful not to over mix.
5. Fold in the dark chocolate chips and then press batter into lined baking pan. The batter will be thick, due to coconut flour.
6. Place pan in oven on center rack and bake for 28-35 minutes, or until a toothpick inserted in the center comes out dry or with a few moist crumbs.
7. Remove pan of brownies from oven and let them cool. Then, place pan of brownies on a kitchen towel or oven mitt in fridge for 15-20 minutes. This firms them up for slicing.
8. While brownies are in fridge, make the salted caramel sauce.

Salted Caramel Sauce

1. In small saucepan over medium heat, combine coconut sugar, agave/maple syrup, coconut oil, and salt. Cook over medium heat, stirring to fully melt the syrup and coconut oil.
2. When sugar comes to soft boil (bubbling), set timer for two minutes. Stir the mixture once or twice during these two minutes.
3. Then, carefully stir in coconut milk to incorporate and continue cooking until sauce returns to a low simmer.
4. Simmer for 20-25 minutes, stirring every so often to get the caramel from the bottom of the pan. It will start to turn a darker amber color. The mixture will be soft and will continue to bubble a little bit during this whole process. NOTE: The longer you simmer it, the thicker the sauce will become when cooled.
5. When sauce can coat the back of a wooden spoon (a thin coating), remove from heat and let it cool and thicken. Store it in a covered glass container. Cool for another 10 minutes, stir, then if not using immediately, place it covered in the fridge for up to two weeks.  Makes 3/4 to 1 cup sauce.
6. Remove brownies from fridge, pour half of the caramel sauce on top, or drizzle over individual slices.