Prepare the flax eggs:

Over low heat, in a saucepan mix the frozen raspberries with 1 tablespoon of water.  Heat it gently until soft and then add the ground flaxseed.  Mix well and allow to sit for 15 mins while preparing the rest of the batter.

Prepare the brawnies:

Preheat your oven to 350 degrees.

Combine all dry ingredients including the coconut sugar in one bowl, then set aside.

In a medium saucepan over very low heat melt the baking chocolate while stirring constantly, then stir in the almond butter to combine.

Remove from heat and allow to cool for a minute, then stir in the coconut oil, then the maple syrup and vanilla, add the flax eggs* and mix until smooth and well combined.

Stir in the dry mixture until no flour spots remain (if your saucepan was too small you can also stir the wet ingredients into the dry, either way will work.)

Optional: Fold in the dark chocolate chips (or morsels or chunks) and/or nuts.

Transfer the batter to a parchment lined 8x 8 inch baking pan, scraping to get all the batter. and bake in the preheated oven for 20-25 minutes or until just set in the center. (I found 20 minutes worked great, soft to touch when coming out of the oven, and firms up as it cools.

Allow to cool completely to room temp before cutting into squares.

** Due to the coconut oil content I recommend chilling in the fridge to set prior to cutting.

These brownies are at their fudgy-est after chilling in the fridge and then allowing to settle back to room temp for about an hour.

Store leftovers covered in the refrigerator for up to 4 days, or freeze for later use.