Preheat the oven to 180°C.
In a bowl, cream the butter with the erythritol. Add the peanut butter and mix again.
Then add the eggs and the vanilla extract. Mix.
Add the remaining ingredients, finishing with the almond flour and crushed / chopped pecans. Mix until a homogeneous mixture is obtained.
Pour the preparation into a buttered baking dish. I use a square dish of 20 cm (5x5) but it is possible to use a larger dish to have thinner layers.
In a bowl, cream the butter with the sweeteners.
Then add the egg and mix. Add the baking powder, salt and flour. Mix until a homogeneous mixture is obtained.
Fold in the chocolate chips.
Place the preparation on the brownie dough and spread it gently to prevent the cookie dough from sinking into the brownie mixture. You can also use an ice cream scoop and simply place cookie dough balls on the brownie mix, they will sag when baking. You can also use a toothpick to create a marbled effect.
Bake 30 to 40 minutes at 180°C. In the case of thick layers, the baking time will probably have to be extended (once golden, place an aluminum foil on the dish and reduce the temperature to 150-160°C to cook through without burning the cookie layer)