Melt the butter in a microwave-safe bowl. I like to cover the bowl in a paper towel in case the butter spatters during the melting process. Allow the butter to cool slightly.

Mix the granulated sugar into the melted butter along with the vanilla extract. Whisk the eggs together in a bowl until well beaten. Add the beaten eggs into the bowl with the other wet ingredients.

In a separate bowl, mix the almond flour, cocoa powder, and sea salt to combine the dry ingredients.

Mix the dry ingredients into the bowl with the wet ingredients until a smooth batter forms. Fold in the chocolate chips and fresh raspberries.

Transfer the brownie batter to the prepared pan and spread it into an even layer.

Bake on the center rack of the preheated oven for 20-25 minutes, to your preferred doneness. For fudgy brownies, bake for 20-22 minutes or for firmer brownies bake for 24-26 minutes. Baked goods are fully cooked when they reach an internal temperature of 165 degrees F, and at 165 degrees the brownies will be fudgy in the middle. For fluffier cakey brownies, bake to 200 degrees internal temp. To check the internal temperature, insert a digital thermometer into the center of the brownies. Adjust the bake time based on the level of doneness you like.

Allow the brownies to cool at least 10 minutes before serving. For clean slices, allow the brownie to cool to room temperature.

Serve with a scoop of vanilla ice cream, and enjoy! You can also serve the brownies with the homemade raspberry sauce I mentioned above or a dollop of raspberry jam.