Preheat oven to 350 degrees F. There are two ways to make these brownies, by using two small skillets or a loaf pan: Grease two 5-inch skillets generously with coconut oil OR line an 8x4 inch loaf pan with parchment paper.

Place a small saucepan over low heat, add coconut oil and coconut sugar and stir until the coconut oil is completely melted and mixture is shiny. Set aside to cool for just a few minutes, then transfer to a medium bowl and whisk in eggs and vanilla extract until smooth.

Next add in the dry ingredients: almond flour, cocoa powder, baking soda and salt; stirring until smooth. The batter will be fairly thick. Spread in prepared pan or evenly in the two skillets. Push the raspberries into the top of the brownie batter.

If you are baking them in the skillets, bake for 12-15 minutes until the edges start to pull away from the pan. If you are baking the brownies in the loaf pan, bake for 18-23 minutes until edges are set. It's always better to underbake your brownies so they remain fudgy. After baking, transfer to a wire rack to cool before cutting and serving.

To make the chocolate drizzle: Place a small saucepan over low heat and add chocolate chips and coconut oil, stirring until completely smooth. Drizzle over brownies. Serves 8.