In a nonstick skillet, melt 2 Tbs butter. Add 1/4 cup brown sugar and 2 cups of pears.

Cook over medium heat for about 10 minutes. Stirring frequently.

Remove from heat and set aside while preparing the brownie batter.

Preheat the oven to 325 degrees. Line the bottom of a 10-inch cast iron skillet with parchment paper. Grease the skillet with shortening.

In a large bowl, beat the eggs, applesauce, and sugar using an electric mixer for about 2 minutes until the eggs are pale in color. Fold in the gluten-free flour, baking powder, salt, unsweetened cocoa until smooth.

Stir in the chopped pecans and remaining 4 oz semi-sweet chocolate chips.

Spoon the brownie batter into the skillet and smooth with a spatula.

Spoon the caramelized pears over the top of the brown batter.

Sprinkle the remaining 2 Tbs chopped pecans over the top.

Bake in the oven for 45-50 minutes.

Cool in the skillet on a wire rack until the brownie reaches room temperature.

Serve.