Preheat your oven to 180c and line a brownie tin with baking paper.
In a food processor, combine the chickpeas and almond butter and blend until smooth-ish.
Add in the coconut sugar and vanilla and blend again until everything is well combined.
Next, pour in the flour, baking powder and salt and blend a final time until you're left with a smooth batter.
Stir through the chocolate chips and pour this into your baking tin and smooth over the surface.
Press the raspberries throughout the mixture and pop these into the oven to bake for 15 minutes.
Allow to cool slightly, then slice into portions and enjoy!