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

Melt the butter in a medium saucepan over low heat and stir in the granulated sugar until well combined.

Cool the mixture slightly, then stir in the eggs and vanilla extract until smooth and creamy.

Whisk together the cocoa powder, flour, salt, and baking powder in a separate bowl.

Combine the dry ingredients with the wet ingredients gradually, stirring until just combined.

Fold in the fresh raspberries gently.

Pour the brownie batter into the prepared baking pan, spreading it evenly.

Bake for 25–30 minutes. Check for doneness with a toothpick.

Cool the brownies in the pan on a wire rack.

Cut into squares once cooled, and serve!