Healthy Fudgy Raspberry Brownies (vegan, gluten-free)

0 Preheat oven to 350 degrees F. Line an 8x8 square pan with parchment paper. 
1 In a medium bowl, make the flax eggs by combining the ground flaxseed with water. Set aside for 5 minutes to thicken. 
2 In a large bowl, add the oat flour, almond flour, cacao powder, baking soda, and salt. Whisk until well combined. 
3 In the bowl with the flax egg, add the avocado oil, almond milk, vanilla, and sugar. Whisk until well combined. 
4 Add the wet ingredients to the dry. Use a rubber spatula and mix until just combined. Fold in the chocolate chips and raspberries.
5 Transfer batter to the lined baking pan. Spread batter out evenly. Top with extra chocolate chips and raspberries. Bake for 30 minutes. Let it cool completely before slicing. I like to put it in the fridge for a few hours once cooled to make slicing easier. It is very fudgy. Enjoy! Store leftovers in the fridge.