Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.

In a medium saucepan over low heat, melt the butter until completely liquid. Remove from heat and let it cool slightly.

Stir the granulated sugar into the melted butter. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.

Gently fold in the semi-sweet chocolate chips for that extra fudgy texture.

Pour half the brownie batter into the prepared baking pan. Scatter half of the raspberries on top. Then, add the remaining batter and top with the rest of the raspberries.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking for a gooey texture!

Allow the brownies to cool in the pan for at least 10 minutes before lifting them out using the parchment paper. Cut into squares and enjoy!