Adjust the oven rack to the middle position and preheat the oven to 350F degrees. Grease an 8-inch baking pan.
In a small bowl, smash up the raspberries with a fork or spoon until completely broken apart. Set aside.
In another small bowl, whisk together the flour, cocoa powder, and salt.
Melt the butter in a medium, microwave safe, bowl in the microwave in 20-second intervals until the butter is completely melted. About 40 - 60 seconds.
Add the sugar and vanilla and whisk until blended, then add one egg at a time and whisk until smooth.
Using a rubber spatula, fold in the flour mixture and gently fold until no flour streaks remain. Add the chocolate chips and fold in a few more strokes until incorporated.
Pour the brownie mixture into the prepared baking pan and smooth out with the spatula. Using a spoon, drop small dollops of the smashed raspberries on top of the brownie batter and swirl through the top of the batter with a toothpick. You may have larger chunks of the raspberry and random swirls - this is ok.
Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool completely in the pan. For serving, you can cut the brownies evenly into 12 or 16 brownies - depending on how big or small you want them! Top with powdered sugar, my Strawberry Whipped Coconut Cream, or enjoy straight out of the pan!