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Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang.
Add butter and chocolate to a heatproof bowl and microwave until melted, stirring every 30 seconds. Leave to cool slightly.
Next, add the sugar and vanilla to the chocolate mixture and stir. Add the eggs, one at a time and stir again. Then add flour and cocoa and stir until mixture is smooth.
Add fresh raspberries and chocolate chips and gently stir. Pour mixture into prepared tin and very gently smooth over the top.
Bake the brownie for about 30-35 minutes or until cooked through. It should start to crack on the edges and no longer wobble in the middle. Leave to cool completely before cutting into squares.