Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
• In a medium bowl, whisk together melted butter and sugar until well combined.
  0.5 cup unsalted butter
• Stir in cocoa powder until smooth.
  0.5 cup unsalted butter
• Beat in the eggs one at a time, then stir in vanilla extract.
  0.5 cup unsalted butter
• In a separate small bowl, combine flour and salt.
  0.5 cup unsalted butter
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Fold in the chocolate chips.
  0.5 cup unsalted butter
• To make the raspberry swirl: In a small saucepan, combine raspberries and sugar. Cook over medium heat until raspberries break down and mixture thickens slightly. Mash with a fork.
  0.5 cup unsalted butter
• Pour half of the brownie batter into the prepared pan. Dollop half of the raspberry mixture over the batter. Swirl gently with a knife. Repeat with the remaining brownie batter and raspberry mixture.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
• Let cool completely before cutting into squares.