Preheat the oven to 350°F (175°C). Line 8x8in (20x20cm) baking dish with parchment paper.

In a medium microwave-safe bowl, combine chocolate and butter and microwave for 1 minute at 50% power. Stir and microwave again for another minute at 50% power. And continue until the chocolate is completely melted in 30 second intervals.

Stir in the sugar.

Add the eggs and vanilla extract and mix until well combined.

Add the flour, espresso powder, baking powder and salt. Mix just until combined. (Be careful not to over mix the batter, or the brownies will get dry and dense.)

Pour the batter into the prepared baking dish.

Drop spoonfuls of raspberry jelly into the batter and swirl it in.

Randomly drop handful of raspberries.

Bake for 20 minutes and check for doneness by inserting a toothpick in to the batter somewhere between the center and the edges of the brownies. If it comes out covered with batter, bake for another 2 minutes and check again. If the toothpick comes out slightly moist with a few crumbs, then it’s ready. It should take no longer than 25 minutes.

Cool completely on wire rack before removing from the pan.