Instructions

• Preheat oven to 350°F. Line an 8-by-8-inch baking pan with parchment paper, leaving an overhang to lift the brownies out after baking.
• Place the coarsely chopped dark chocolate, coarsely chopped milk chocolate, unsalted butter, and packed light brown sugar in a microwave-safe bowl.
• Microwave the bowl at half power for about 2 minutes, stopping to stir every 20 to 30 seconds, until the chocolate and butter are melted and the mixture forms a grainy paste. Let the mixture cool slightly (a minute or two) so it is warm but not hot.
• Whisk in the eggs one at a time, whisking well after each addition until fully incorporated.
• Sift the all-purpose flour, dark or dutch-processed cocoa powder, and the 1/2 teaspoon fine sea salt over the batter. Fold gently with a large rubber spatula until no dry streaks remain.
• Gently fold in half of the fresh raspberries (about half of the 6 ounces), taking care not to crush them. Pour the batter into the prepared pan and smooth the top with the spatula.
• Scatter the remaining raspberries over the top of the batter and sprinkle with the 1/2 teaspoon large flake sea salt.
• Bake on the middle oven rack for 65 to 75 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs attached.
• Remove from the oven and let the brownies cool in the pan to room temperature. Once cooled, cover and refrigerate for at least 2 hours or overnight before using the parchment overhang to lift them from the pan and slice.
• Store leftover brownies covered in an airtight container in the refrigerator for up to 3 days.