Preheat the oven to 350 degrees.

Grease an 8x8 pan with coconut oil. I used a glass pan.

Put 4 Tbs of melted coconut oil into a bowl and add ¼ cup of chocolate chips into it.

Microwave the coconut oil and chocolate bowl for 30-60 seconds. Whisk the chocolate and coconut oil together.

In a large bowl, put the mashed avocado and the melted chocolate/coconut oil mixture inside and whisk both together. Add the eggs, maple syrup, honey, and vanilla to the bowl and whisk until the mixture thickens and everything is well mixed.

In another bowl, mix the almond flour, coconut flour, salt, cinnamon, and cocoa powder together.

Pour the dry ingredients from the second bowl, into the chocolate bowl and mix with a fork or whisk until everything is just mixed.

Fold in ½ cup of chocolate chips. Pour the brownie batter into the pan and smooth it out with the back of a rubber spatula.

Put the raspberries into a food processor and mix. Pour the raspberries on top of the brownie batter in three lines. Then, using a fork, rake the crushed raspberries into the brownie batter. Rake deep into the brownie batter.

Cook for 35 minutes (the mixture will still look wet/moist).

Let cool before cutting.