Dark Chocolate Raspberry Swirl Brownies

These beauties are super rich and quite decadent.  Every bite is absolutely perfect!  Enjoy!
-2 cups fresh raspberries 
-1 cup unsalted butter
-11.5 oz dark chocolate chips (60-72 % cacao)
-1 cup sugar
-1/2 cup packed brown sugar
-5 eggs, at room temperature
-1 1/2 tsp vanilla extract
-1 tsp salt
-2 Tbs unsweetened cocoa powder
-1 1/4 cups flour
Preheat oven to 350 F.  Coat a 9x13 inch baking dish with baking cooking spray. Set aside.
Place cleaned raspberries into your food processor.  Blend until smooth. Set aside.
In a large saucepan, combine the butter and dark chocolate chips over medium-low heat.  Stir often until melted and smooth.  Add the sugar and brown sugar and continue stirring until melted.  Remove from stove and let it sit for 5 minutes.
Add 3 of the eggs and stir with a wooden spoon.  Add remaining eggs and vanilla extract. Stir until well mixed.
Stir in the salt and cocoa powder.  Add the flour and mix very well.  Pour mixture into prepared pan.  Top with the processed raspberries.  Using a knife, swirl raspberries into the batter.
Bake in preheated oven for 35-45 minutes or until toothpick comes out clean.  
Remove from the oven and let it sit on the counter for 10-15 minutes.  Move the pan with the brownies onto a wire rack and let it sit until cooled completely.  Enjoy!