Preheat the oven to 180°C.
Line a 23 x 16cm brownie tin with foil. Melt the butter and chocolate in a large saucepan over a low heat. Beat the sugar, eggs and vanilla together in a bowl.
Once the chocolate mixture has cooled slightly, add the egg mixture and beat to combine. Add the flour and salt then whisk until everything is well combined. Stir through the raspberries.
Pour into the tin and bake for 20-25 minutes.
Keeps in the freezer for 4-6 months. Serve warm or at room temperature.
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