Preheat the oven to 350°F (175°C) and prepare a baking pan with parchment paper.

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

Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated.

Incorporate the cocoa powder, all-purpose flour, and salt into the mixture. Stir until just combined.

Fold in the raspberries gently, ensuring they’re evenly distributed without breaking apart.

Pour the batter into the prepared pan and spread it evenly using a spatula.

Bake for 15-20 minutes, or until the top is set with slight cracks and a toothpick inserted comes out with moist crumbs.

Cool the brownies in the pan for 10 minutes before transferring them to a wire rack.