Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal later.

In a medium microwave-safe bowl, combine the unsalted butter and chocolate chips, heating in 30-second intervals and stirring until completely melted and smooth.

Whisk the granulated sugar into the warm chocolate mixture, then add the eggs one at a time, whisking vigorously after each addition until the batter is glossy and slightly thickened.

Stir in the vanilla extract, then gently fold in the all-purpose flour, cocoa powder, and salt with a spatula just until the dry ingredients are fully incorporated.

Spread the brownie batter evenly into the prepared baking pan, then drop small dollops of raspberry jam across the top and drag a toothpick through them to create a swirled pattern.

Gently press the fresh raspberries into the top of the batter, then bake for 30 to 35 minutes until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.

Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang and slicing them into clean squares.