Raspberry-spiked Chocolate Brownies

Preheat oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.

Combine chopped dark chocolate and butter in a heatproof bowl, then place over a pot of gently simmering water (double boiler) until melted and smooth, stirring occasionally.

Remove from heat and whisk in brown sugar until well combined.

Beat eggs in a separate bowl, then add to the chocolate mixture and whisk until fully incorporated.

In another bowl, whisk together plain flour, baking powder, and sifted cocoa powder.

Fold the dry ingredients into the chocolate-egg mixture until just combined, being careful not to overmix.

Gently fold in the fresh or frozen raspberries, distributing them evenly throughout the batter.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 28-32 minutes until a toothpick inserted in the center comes out with a few moist crumbs attached.

Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.