Preheat oven to 325 degrees Fahrenheit. Spray an 8x8 baking pan with cooking spray and then line with two pieces of overlapping parchment paper.
Melt your coconut oil in a glass measuring cup or small bowl. Set aside. In a medium bowl, add cane sugar and eggs. Whisk for about 2 minutes. When color is a pale yellow, whisk in cooled coconut oil, followed by vanilla extract, water, and salt.
Finally, whisk in cocoa powder and almond flour until batter is smooth. Transfer batter to prepared pan. Smooth batter with a spatula so that it sits evenly in pan.
Using a spoon, dollop raspberry jam evenly over batter. With the back of the spoon, gently spread jam dollops out so that most of the batter is covered.
Bake for 30-33 minutes. A toothpick test should come out with a few wet crumbs. Place on cooling rack. You may find that the jam layer has bubbled up in places during baking. Use a toothpick or fork to pop them.
When brownies have cooled, prepare chocolate ganache.
In a medium microwavable bowl, add chocolate chips and coconut milk. Microwave at 30 second intervals, stirring after each, until chocolate chips are almost completely melted (about two 30-second intervals). Stir until chocolate has completely dissolved.
Pour ganache over cooled brownies, spreading evenly. Place in the refrigerator until ganache has set, about 3-4 hours.
Once set, remove brownies from pan, place on cutting board, and cut with a sharp knife. Brownies should be stored in an airtight container.