Preheat oven to 160°C/140°C fan forced. Grease and line base and sides of 19cm square cake pan with baking paper.
Combine flour, sugar, NESTLÉ BAKERS' CHOICE Cocoa, butter and eggs, mix until well combined. Gently fold in fresh raspberries. Spoon mixture into prepared pan, smooth top.
Bake the chocolate raspberry brownies for 50 minutes, or until the mixture is firm to touch. Cool in pan. Turn out and cut into squares to serve, and top the chocolate raspberry brownies with extra raspberries, if desired.
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