• Preheat oven at 325. Break apart the frozen raspberries into pieces of various size using a tool such as kitchen shears. Place the berries back inside the freezer for now.
• In a large microwave-safe bowl or in a pot on the stovetop, melt together the butter and dark chocolate until smooth. Set aside to cool slightly.
• Line a 9x13 pan with foil and apply nonstick spray or butter. In a small bowl, combine the flour, cocoa powder, and salt.
• Return to the large container with the melted butter and chocolate. Stir in the white sugar until no pale streaks remain. Beat in the eggs one at a time. Gradually fold in the dry ingredients until no white is visible. Fold in 1 cup of chocolate chips and most of frozen raspberries.
• Pour batter into the prepared dish. Use an uneven spatula to spread it into an even layer. Sprinkle the remaining 1/2 cup chocolate and remaining raspberries over the top.
• Bake for 70 to 80 minutes, until the middle passes the toothpick test; the raspberries release a lot of moisture, hence a long baking time. Set on a rack to cool for at least an hour, speeding process in fridge if desired. Use foil to lift contents onto a cutting board to slice up. Store in a sealed container at room temperature. Keeps for at least 3 days.

OM NOM NOM!