Preheat your oven to 200°C. Grease and line a 20cm x 20cm brownie tin. Make sure you don’t use a larger tin as otherwise the brownie will be too thin. If you’ve only got a larger tin than double the recipe.
Add 100g dark chocolate and olive oil to a saucepan and heat over a low heat. Stir gently and remove from the heat once the chocolate has melted.
In a large bowl add the eggs and coconut palm sugar, beat until light and fluffy. Add the cacao powder, almond meal, tapioca flour, sea salt and baking powder, along with the melted chocolate mixture. Gently mix together until combined and pour into your lined brownie tin.
Top the brownie with fresh raspberries and the remaining 100g chopped dark chocolate, pushing these into the brownie batter.
Bake in the oven for 20 minutes, remove and allow to cool before slicing and serving.