Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.

Melt dark chocolate and butter over a double boiler until smooth.

Whisk together sugar, eggs, and vanilla extract in a large bowl.

Fold melted chocolate-butter mixture into egg mixture until combined.

Sift flour, cocoa powder, and salt; fold into chocolate mixture carefully.

Gently fold in fresh raspberries.

Pour batter into prepared pan and smooth the top. Bake 30-35 minutes or until toothpick comes out with a few moist crumbs.

Cool in pan 15 minutes, then transfer to wire rack to cool completely.

Optional: Melt chocolate with coconut oil and drizzle over cooled brownies. Let set 10 minutes.

Slice into squares and serve.