Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.

Melt the unsalted butter and chopped dark chocolate together in a medium saucepan over low heat.

Whisk in granulated sugar, large eggs, and vanilla extract until fully combined.

Mix together the all-purpose flour, cocoa powder, and salt in a separate bowl.

Fold the dry mixture into the wet ingredients gently, being careful not to overmix.

Gently incorporate the fresh raspberries into the batter using a spatula.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool the brownies completely in the pan on a wire rack before slicing into squares.