Preheat your oven to 160 degrees and line a brownie tin (I used a 6×10 in or 16x26cm tin)
Melt the chocolate in short bursts in the microwave (or double boiler). Stir in Vanilla and almond butter.
Add the sugar, eggs, coconut milk and stir until mixed through.
Sift the dry ingredients together and add the almond meal and then add the wet ingredients to the dry and slowly stir until just combined. Add the raspberries and mix until just combined.
The batter will be a bit sticky but pour as best you can into the tin and smooth out the top.
Bake for 35 mins or until a skewer comes out mostly clean. You want them to be a bit fudgy. Cool for at least 30 mins before removing from pan. Cut into squares.
Store in the fridge!