There are some things you expect in a good brownie. A rich, chocolate flavor. A chewy, fudgy texture. A crispy, crinkly top. With that in mind, these brownies are both expected and unexpected, both sweet and sour, overly decadent with a surprising brightness and salty finish. I expected the raspberries to mellow out in the oven, but the baked raspberries are surprisingly tangy, almost alarmingly so, cutting through the rich chocolate brownie with a puckering punch. You'd be surprised how fruity chocolate can taste when paired with red ripe raspberries. The brownies themselves are about twice as thick as normal brownies, laden with three kinds of chocolate. You could use a 9-by-9-inch or 11-by-7-inch baking pan for slightly thinner brownies (adjust cooking time accordingly), but the substantial thickness makes these brownies a sight to behold and a joy to devour. Granted, such brownie depths require a bit of patience, needing well over an hour to fully bake and a mandatory overnight

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