Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment paper for easy removal.

In a large mixing bowl, whisk together the flour, cocoa powder, and baking powder until well combined. Set aside.

In another bowl, mix the melted butter and sugar using an electric mixer until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix as this can make the brownies dense.

Gently fold in the fresh raspberries and chocolate chips, ensuring they are evenly distributed throughout the batter.

Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Once baked, allow the brownies to cool in the pan for 15 minutes. Then transfer them to a wire rack to cool completely before slicing.

Cut the cooled brownies into slices and serve. Enjoy them on their own or with a scoop of vanilla ice cream for an extra treat.

Store any leftover brownies in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator or freeze them for up to one month.