Undercooked Brownies with Raspberries & Dark Chocolate

Preheat oven to 350°F. Get two bowls - 1 for wet ingredients, and 1 for dry. In the wet bowl, combine egg, vanilla, melted butter, and melted dark chocolate chips and coconut oil, along with mylk. In the dry bowl, whisk together oat flour, raw cacao powder, coconut sugar, baking soda, and salt until mixed. Add the wet ingredients to the dry ingredients and stir well until combined. Roughly chop 1/3 cup fresh raspberries and fold gently into the mixture. Place in an 8x8 greased baking pan. Bake at 350°F for 23 minutes for gooey brownies, or 25-26 minutes if you prefer them sturdier. While brownies cool, melt 2 tablespoons of dark chocolate and 1 teaspoon coconut oil on the stovetop for drizzling. Remove brownies from oven and let cool for 20-30 minutes. Drizzle with melted dark chocolate and top with crushed freeze-dried raspberries.