• 1 cup butter, melted and slightly cooled
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 1 cup all-purpose flour
• 1 cup Dutch processed cocoa powder, or unsweetened cocoa powder
• 1 teaspoon espresso powder, optional
• 1 teaspoon kosher salt
• 1 1/4 cups chopped chocolate, divided
• 1 1/2 cups raspberries, fresh or frozen

Instructions

1. Bake at 350 degrees Fahrenheit. Spray a metal baking pan measuring 9 inches by 13 inches with nonstick cooking spray. Spray once more after lining with parchment paper that has an overhang on the sides when you are done. After they have been baked, the brownies will be much simpler to remove from the pan if you do this. Put the pan to the side.
2. Butter that has been melted, granulated sugar, and brown sugar should be mixed together in a large mixing dish using a whisk. The sugar should be dissolved by whisking. Whisk the eggs and vanilla extract together until they are completely smooth and incorporated.
3. Place the flour, cocoa, salt, and espresso powder (if you are using it) in the mixing bowl and sift them together. Make sure everything is incorporated by stirring it with a spatula. Take care not to overmix.
   The raspberries and one cup of chopped chocolate should be folded in together. Carefully stir the mixture so that the raspberries do not become shattered.
4. The brownies should be spread equally onto the prepared pan, and then the remaining half cup of chopped chocolate should be sprinkled on top using a spoon.
5. When the brownies are about ready to touch, place them on the middle rack of the oven and bake them for twenty-five to thirty minutes. Make sure the brownies are not overcooked. They will begin to set up once they have cooled down. Taking the dish out of the oven, let it to cool before cutting it into squares.