Brownies

1. Preheat oven to 325°F. Spray an 8×8-inch baking pan with cooking spray and line with two overlapping pieces of parchment paper.
2. Melt the coconut oil in a small bowl or measuring cup. Set aside to cool.
3. In a medium bowl, add the cane sugar and eggs. Whisk for about 2 minutes until pale yellow. Whisk in the cooled coconut oil, followed by the vanilla extract, water, and salt.
4. Whisk in the cocoa powder and almond flour until the batter is smooth. Transfer to the prepared pan and smooth with a spatula.
5. Using a spoon, dollop the raspberry jam evenly over the batter. With the back of the spoon, gently spread the jam so most of the batter is covered.
6. Bake for 30–33 minutes. A toothpick should come out with a few wet crumbs. Place on a cooling rack.
7. The jam layer may have bubbled up in places during baking — use a toothpick or fork to pop any bubbles.
8. When the brownies are completely cool, prepare the chocolate ganache.

Chocolate Ganache

1. Place the chocolate in a heat-proof bowl. Heat the coconut cream in a small saucepan over medium heat until it just begins to simmer, then pour over the chocolate.
2. Let sit for 1 minute, then stir from the center outward until smooth and glossy.
3. Pour the ganache evenly over the cooled brownies and spread to the edges.
4. Refrigerate for at least 2–3 hours, until the ganache is fully set. Slice and serve.