Preheat oven to 350°F (175°C).

Prepare flax seed egg by combining flax seed meal and water in a small bowl. Let it sit.

In a medium bowl, mix arrowroot starch, cashew or almond meal, coconut flour, cocoa powder, stevia powder, baking powder, baking soda, and salt.

In a separate small bowl, combine almond/rice/coconut milk, vanilla extract, raspberry fruit spread, applesauce, melted coconut oil, and the flax seed egg.

Add the wet ingredients to the dry ingredients and mix until well combined.

Grease and flour a 9x9 inch baking pan with cocoa powder and sprinkle a pinch of salt on the bottom.

Spread the batter evenly into the prepared pan.

Bake for 25 minutes.

If desired, spread raspberry topping over the hot brownies.

Let cool completely before cutting and serving.