Preheat the oven to 325 degrees F. Line a 9x9 baking pan with tin foil, leaving enough foil over the sides so you can easily lift the brownies out when they are done.

In a medium saucepan, melt the butter over medium high heat.

Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat.

Add the salt, vanilla and eggs and continuously whisk until the eggs are combined.

Add the flour and continue to mix. Fold in the raspberries and set aside.

Spray the 9x9 foil lined pan with baking spray. Transfer the batter into the prepared pan and place it into the oven. Bake for 30-35 minutes until a sharp knife can be inserted into the brownies and comes out clean. Let the brownies rest for at least 30 minutes before serving.

(For the best results for cutting the brownies – chill the brownies before cutting and then let them come to room temperature.)

Serve with glasses of champagne with raspberries garnished on top!