Fudgy Raspberry Brownies

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
In a medium saucepan over low heat, melt the unsalted butter completely. Remove the saucepan from the heat and immediately whisk in the granulated sugar until the mixture is smooth and shiny.
One at a time, whisk the eggs into the butter and sugar mixture. Continue whisking vigorously after each addition until the eggs are fully incorporated and the batter is thick and pale. Stir in the vanilla extract.
Sift the cocoa powder, all-purpose flour, and salt directly into the wet ingredients. Use a spatula to gently fold the dry ingredients into the batter until just combined and no streaks of flour remain.
Fold in the semi-sweet chocolate chips and 1 cup of the fresh raspberries, being careful not to overmix and crush the berries. Spread the thick batter evenly into the prepared pan. Scatter the remaining 1/2 cup of raspberries over the top.
Bake for 30-35 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs attached. Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment paper to slice.