In a tiny bowl, mix the flaxseed meal with water. Let it sit for 5 minutes to thicken and create a gel-like consistency.

In a heatproof bowl, melt the dark chocolate and vegan butter (or coconut oil) together. Heat in the microwave in short intervals or use a double boiler. Mix until smooth, then allow it to cool for a few minutes.

In a large bowl, beat together the sugar, flax eggs, and vanilla extract until everything is well blended.

Slowly add the melted chocolate mixture and stir until well combined.

Sift the flour, baking powder, and salt. Carefully fold the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix.

Carefully fold the fresh raspberries into the batter, making sure not to crush them. If you’re adding chocolate chips or raspberry sauce, mix those in now.

Pour the batter into a lined 8x8-inch baking pan. Spread the mixture evenly and bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Let the brownies cool completely in the pan. Once cooled, slice them into squares.