Preheat your oven to 350°F (175°C) and grease a large baking pan.
In a mixing bowl, combine the melted butter, sugar, and vanilla extract until smooth.
Add the eggs one at a time, beating well after each addition to ensure a creamy mixture.
In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder.
Gradually add the dry mixture to the wet mixture, stirring gently to combine.
Carefully fold in the raspberries, making sure not to crush them.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool slightly before serving. Enjoy!
