Preheat the oven:
Preheat your oven to 180°C (350°F). Grease and line an 8x8-inch baking pan with parchment paper.

Melt the chocolate and butter:
In a heatproof bowl, melt the chopped dark chocolate and butter together over a double boiler, stirring until smooth. Alternatively, melt in the microwave in 30-second bursts, stirring in between.

Make the brownie batter:
Remove from heat and stir in the sugar. Allow the mixture to cool slightly before adding the eggs one at a time, whisking after each addition. Stir in vanilla extract.

Add dry ingredients:
Sift together the flour, cocoa powder, and salt. Gently fold into the wet ingredients until combined.

Add raspberries:
Gently fold in half of the raspberries, taking care not to crush them.

Bake the brownies:
Pour the brownie batter into the prepared baking pan and spread it out evenly. Scatter the remaining raspberries on top.

Bake:
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake for fudgy brownies.

Cool and serve:
Allow the brownies to cool in the pan before slicing into squares. Dust with powdered sugar before serving for a Valentine’s touch!

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