Preheat oven to 350F and lightly grease an 8×8-inch baking pan. Set aside.
Melt 1/2 cup of the chocolate chips and the coconut oil until smooth in a double-boiler, making sure to stir often. Remove from heat and allow to cool slightly.
Puree silken tofu in a food processor until smooth, stopping once or twice to scrape down the sides of the work bowl. Slowly add chocolate mixture and process to combine. Scrape down the sides of the work bowl.
Add in sugar and process for 1-2 minutes. Scrape down the sides of the work bowl. Add in vanilla extract and process for a few seconds.
In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Add flour mixture to food processor in batches, making sure to process well and scrape down the sides of the work bowl after each addition. Batter should be smooth and thick.
Transfer batter to prepared pan. Spread out evenly with a spatula.
Bake for 15-18 minutes. The edges should pull away from the pan slightly and a toothpick inserted into the center should come out mostly clean. Transfer pan to a cooling rack.
Once brownies have cooled, place the pan in the refrigerator and chill for at least 1 hour. Don’t skip this step; it sets the brownies and gives them a fudgy texture.
When brownies have finished chilling, remove from refrigerator and cut into 9 squares.
Melt the last 1/2 C. of chocolate chips in a double boiler and stir until completely smooth.
To assemble: Place about 3 raspberries on top of each brownie and drizzle melted chocolate over brownie squares. Allow chocolate to harden before serving.