Preheat your oven to 350°F. Line a 9×13 inch pan with parchment paper, allowing the ends to hang over the edge of the pan a bit for easy removal.
In a small bowl, whisk the flour, cocoa powder, baking powder, and salt, until well combined.
In a larger glass or ceramic microwave safe bowl, melt together the butter and chocolate chips in 20-30 second intervals, stirring between intervals. It will take about three or four 30-second intervals in the microwave.
Stir the sugar and vanilla into the melted chocolate/butter.
In a small bowl, whisk the eggs until bubbly on top and well-combined and then whisk them into the melted chocolate.
Add in the flour mixture and stir/fold it into the wet ingredients with a rubber spatula until just combined. You don’t want to over-mix it!
Pour the mixture into the prepared baking pan and evenly spread it out into the corners. Bake for 25-30 minutes or until the brownies are just set. When you insert a toothpick into the center, it should come out with some wet crumbs. If it comes out coated with batter, it’s not quite done. If it comes out clean, it’s been too long.
Allow the brownies to cool completely before cutting or frosting. You can carefully pull the whole batch out of the pan with the parchment paper to get nice, evenly spread frosting and square cuts.
To make the frosting, add all the ingredients to the bowl of an electric mixer and beat on low to combine. Scrape down the sides then turn up the speed to med-high and beat until fluffy, stiff peaks form.
Frost the cooled brownies and cut into squares. Top each square with a fresh raspberry for added beauty!
