Preheat oven to 350 degrees F. Line 8x8-inch baking dish with parchment paper, leaving two inches overhang on two sides.

In a medium bowl, combine flaxseed meal with 6 tablespoons water. Let sit 5 to 10 minutes until mixture thickens.

In mixing bowl, combine flour, cocoa powder, baking powder and salt.

Add sugar to the bowl with the flax eggs and whisk well to combine. Add butter and vanilla and whisk until sugar is dissolved.

Add dry ingredient mixture and stir until combined. Fold in raspberries.

Transfer batter to prepared pan and smooth flat with rubber spatula. Dollop jam over batter and use butter knife to swirl jam into batter.

Bake 20 to 25 minutes until a toothpick in the center comes out mostly clean.

Cool 5 minutes in pan, then use parchment paper overhang to transfer brownies to wire rack to cool to room temperature before slicing.