Prepare the flax eggs to the side. Whip the vegan milk and maple syrup (or sugar) for a few minutes. If you're using sugar vs syrup or agave, the recipe will be less wet and you'll need more nut milk. Eye everything first and add the minimum, then add more later if it's too thick. Add the vegan butter or oil and whip more. Gently add in the rest of the ingredients and fold. Pour into an 8 x 8 pan, sprinkle some cocoa and some crushed raspberries on top, and bake at 350F for 30-40 minutes, or until a toothpick comes out clean from the center.
As that's cooking, prepare the frosting. Mix all the ingredients in the blender and whip.
When the brownies are done, let them cool for 5 minutes then spread the frosting on top and serve.