Preheat oven to 350°F and prepare brownie pan by lightly greasing the sides of the pan with butter, then dust with flour or cocoa powder. Line the bottom of the pan with parchment paper.

Prepare brownie batter by heating the butter and sugar together in the microwave until the butter is melted and the sugar is beginning to dissolve. Stir and set aside to cool slightly.

In a large bowl, whisk eggs. Add cocoa powder, baking powder, salt and vanilla.  Stir to fully combine.

Add cooled (or just slightly warm) butter/sugar mixture to the egg/cocoa mixture and stir until smooth.

Add the flour and chocolate chips to the batter and stir until fully incorporated.

Spread the batter into the prepared pan and smooth as needed. Batter will fit in a 9”x9” square pan, or a 10” heart shaped pan.

Bake brownies for 20-25 minutes depending on the size of the pan (test for doneness with a toothpick, do not over-bake).

Cool at least 20 minutes before removing from pan, and then continue to cool fully before frosting. 

Prepare frosting by beating the cream cheese in the bowl of an electric mixer until smooth. Add butter and continue to blend until smooth.

While mixing, slowly add powdered sugar.

Add salt and vanilla, then add raspberries one at a time until the desired color and consistency is met.

Spread frosting onto fully cooled brownies, then top with additional raspberries, as desired.