Place 6oz raspberries + 1T honey + 1⁄2T lemon juice (~1 lemon) in a small pot over medium heat. Stir mixture. Use the back of a wooden spoon to smash the berries. Let simmer on low for 10 minutes while stirring periodically.
Move the heat back up to medium and let mixture bubble for 5 more minutes.
Take off of heat, stir in chia seeds. Let cool completely.
Preheat oven to 350 F .
Line a 7x7 square brownie pan with parchment paper.
In a large bowl combine: 2/3c coconut oil + 1c coconut sugar + 4 eggs + 2/3c coconut flour + 1⁄2c cocoa powder + 1⁄2c water + 1tsp vanilla + 2/3tsp sea salt.
Blend the batter until completely smooth. Fold in 1⁄2c chocolate chips.
Pour the batter into the prepared pan and spread in an even layer. Bake for 30-35 minutes until a knife when inserted comes out clean. Allow to cool completely.
Serve brownies with raspberry sauce.