Dark Chocolate and Raspberry Brownies

¾ cup dark chocolate chips
½ cup milk chocolate chips
1 cup (2 sticks) unsalted butter, cut into pieces
2 teaspoons kosher salt
2 cups brown sugar
1 tablespoon vanilla
4 large eggs
1 cup flour
½ cup cocoa powder
1 pint raspberries

Preheat oven to 350 degrees F. Butter, flour and line a 13" x 9" baking dish with parchment and set aside.
In a glass bowl, set over a pan of boiling water, mix together dark chocolate, milk chocolate and butter. Stir mixture until completely melted and then remove from boil water.
Add salt and sugar to mixture and beat well. Stir in vanilla.
Add eggs, one at a time, beating well after each addition.
Stir in flour and cocoa powder until just combine.
Gently add in half of the raspberries to the mixture, stir together, being careful not to break the fruit.
Transfer the mixture to the prepared pan. Top with the remaining fruit.
Bake for 25-30 minutes or until a toothpick is inserted into the middle and comes out with moist crumbs. If the toothpick comes out dry, you've over baked your brownies.
Allow to cool, then remove from pan and cut brownies into 12 squares.
Brownies are best kept refrigerated.