In a bowl, whisk together flour, coconut sugar, and unsweetened cocoa powder for 30 seconds or until evenly combined, and no lumps appear.
Whisk in the liquid ingredients: almond milk and oil. Whisk until the brownie batter forms. It should take 30 seconds. You want to obtain a consistent brownie batter with no lumps, shiny and thick like a regular brownie batter.
Stir in the vegan chocolate chips and transfer the brownie batter into a 9 cm (3.5 inches) oven-proof ramekin, depending on the cooking method you chose. If you like, sprinkle extra chocolate chips or raspberries (or both!) on top of the brownie before baking.
Place the mug or ramekin in the center of your microwave, and microwave on high (800W) for 90 seconds. Otherwise, bake in the oven at 180°C (350°F) for 8-12 minutes or until the brownies are set, and a toothpick inserted in the middle comes out with little to no crumbs.
Use oven mittens to remove the mug from the microwave or oven.
Wait for 2 minutes before eating to avoid burning yourself.
Enjoy plain or with a scoop of vegan vanilla ice cream on top.