Preheat the oven to 325 degrees and grease a 9 by 13 inch baking dish.
In a small bowl, stir together the flour and salt. Set aside.
In a double boiler, melt the unsweetened chocolate and coconut oil. Set aside to cool.
In a large bowl, beat together the eggs, maple syrup, and vanilla extract until frothy (about a minute). Add the cooled melted chocolate mixture and mix briefly. Add the flour mixture and mix it in.
Transfer the batter to the prepared pan and bake for 25 to 30 minutes, depending on whether you’d like them to be slightly undercooked or fully cooked through. Cool on a wire rack.
While the brownies are baking, make the raspberry sauce by cooking the sauce ingredients in a small saucepan over medium heat. Cover and bring to a simmer. Then uncover and stir for about 10 minutes while cooking (or until the raspberries are broken up and the sauce thickens a bit). For a smooth sauce, strain it through a fine mesh sieve.
Serve the brownies drizzled with raspberry sauce, and top with whipped cream and a raspberry if desired.