Preheat the oven to 350 degrees F. Grease and line a 9" x 9" baking pan with parchment paper.
Melt the coconut oil and chocolate on low in a heat proof bowl over a small pot of water. Remove from the heat and set aside to cool slightly. In a large bowl sift together the rye flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat the sugar, eggs and vanilla extract on medium until light in colour (approximately 2 minutes). Add the melted chocolate mixture and beat on low until combined. Then add the dry ingredients, beat on low until just combined and finish mixing with a large spatula.
Pour the mixture into the prepared baking pan and spread evenly. Bake for 20 - 25 minutes or until a toothpick inserted in the centre comes out with a few crumbs attached.
While the brownies are baking, mix all the ingredients for the coconut pecan topping together in a small bowl. When they are finished, remove from the oven and turn on the broiler. Gently spread the topping evenly over the brownies and place under the broiler for 1 - 3 minutes (watch them as this part happens quickly). When the topping is golden brown, remove the brownies from the oven and allow to cool completely before slicing (I know it will be hard, but I believe in you! :D ).