Preheat oven to 350 degrees F. Line an 8×8 pan with parchment paper and set aside.

Make the caramel by adding coconut milk and sugar to a saucepan over medium heat. Stir until sugar has dissolved. Let mixture simmer while stirring occasionally for 10 to 15 minutes. Set aside and let cool (It will thicken as it cools).

In a food processor or coffee grinder, process the oats until they are somewhat broken down.

Add the remaining brownie ingredients besides the chocolate chips and process until smooth. Set aside.

Pour half of the batter into the pan. Then add a layer of the caramel and add 1/2 a cup of the dark chocolate chips on top. Then pour the other half of the brownie mixture on top and gently spread around evenly with a rubber spatula.

Bake for 18-22 minutes or until a toothpick inserted in the middle comes out clean.

Let chill in the refrigerator overnight before serving.

Serve. Store leftovers (there won't be any ;)) tightly covered in the refrigerator for 5-7 days.