Melt butter, dark chocolate and milk chocolate together in a saucepan while stirring and then allow to cool a little.
Beat eggs, sugar and salt with the mixer for about two minutes, then stir in the cooled chocolate mass. Finally, briefly fold in the flour and coarsely chopped white chocolate.
Pour the brownie dough into a greased or parchment-lined mold measuring 23 x 23 cm, distribute the raspberries evenly on the dough and press lightly.
The brownies are now baked for about 25 minutes at 175 ° C top / bottom heat so that they stay nice and moist inside.
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