Fudgy Raspberry brownies

0 Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
1 In a medium saucepan, melt the butter over medium heat. Once melted, remove from heat and let it cool slightly.
2 In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
3 Sift in the cocoa powder, all-purpose flour, salt, and baking powder into the wet ingredients. Gently fold the dry ingredients into the wet until just combined. Be careful not to overmix.
4 Gently fold the frozen raspberries into the brownie batter until evenly distributed. The raspberries will start to thaw as you mix, creating swirls of raspberry goodness throughout the brownies.
5 Pour the brownie batter into the prepared 8x8 inch baking pan and spread it out evenly with a spatula.
6 Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached. Be careful not to overbake, as you want the brownies to be fudgy.