Decadent and fudgy brownies packed with three types of chocolate and swirled with fresh raspberries for a rich and fruity twist.

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Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper and set aside.
In a medium saucepan over low heat, melt the butter and semisweet chocolate, stirring until smooth. Remove from heat and let cool slightly.
Whisk in the granulated sugar and brown sugar until combined.
Add the eggs and vanilla extract, beating until the mixture is smooth and glossy.
Sift in the cocoa powder, flour, and salt. Stir until just combined.
Fold in the milk chocolate chips and white chocolate chips.
Gently fold in the raspberries, being careful not to crush them too much.
Pour the batter into the prepared pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow to cool completely in the pan before cutting into squares and serving.

Use high-quality chocolate for the best flavor.
Do not overmix the batter to maintain a fudgy texture.
Brownies can be stored in an airtight container at room temperature for up to 3 days.
Frozen raspberries can be used, but thaw and drain them first to prevent excess moisture.