In a saucepan, combine the nut butter, coconut oil, and maple syrup. Heat on low until mixed together.

Stir in the sweetened condensed milk and fold in the shredded coconut. Remove from heat and let cool and thicken.

Preheat your oven to 350°F (180°C).

Line and lightly grease a 6-inch square baking pan with parchment paper.

In another saucepan, melt the butter and sugars over low heat. Add the milk and turn off the heat.

Add the chocolate and stir until melted and smooth. Mix in the yogurt.

In a large bowl, sift together the flour and cocoa powder.

Pour the wet ingredients into the dry ingredients and mix until combined.

Fold in the raspberries.

Pour half of the brownie batter into the prepared pan.

Spread the caramelized coconut filling over the batter.

Cover with the remaining brownie batter.

Bake for 40-45 minutes, or until the top is set and a toothpick inserted into the center comes out with moist crumbs.

Let the brownies cool completely before slicing.

Serve with a scoop of ice cream for an extra indulgent treat!