✓ Preheat the oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.

✓ Melt the unsalted butter and dark chocolate together in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval until smooth.

✓ In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until well combined and slightly frothy.

✓ Add the vanilla extract to the sugar mixture and stir to combine.

✓ Pour the melted chocolate mixture into the sugar mixture and stir until well combined.

✓ Sift the all-purpose flour and salt into the wet ingredients and gently fold until just combined.

✓ Gently fold in the fresh raspberries, being careful not to crush them.

✓ Pour the batter into the prepared baking pan and smooth the top.

✓ Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

✓ Remove from the oven and let cool completely in the pan.

✓ Once cooled, lift the brownies out of the pan using the parchment paper.

✓ Cut into squares and dust with powdered sugar if desired.

✓ Garnish with extra raspberries for a fresh touch.