A decadent, fudgy brownie loaded with dark, milk, and white chocolates, swirled with fresh raspberry puree for a rich and fruity twist.

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Preheat oven to 350 °F (175 °C). Line a 9×13‑inch pan with parchment paper, leaving overhang.
Melt butter, dark chocolate, and milk chocolate together in a heat-proof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
Whisk in granulated sugar until glossy. Add eggs one at a time, whisking well after each. Stir in vanilla.
Sift in flour, cocoa powder, and salt; fold gently until just combined.
Pour half the batter into prepared pan. Melt white chocolate and stir 1 tbsp into raspberries to make a swirl mixture.
Drop spoonfuls of raspberry-white chocolate swirl over batter, then pour remaining brownie batter on top. Use a skewer to create marble swirls.
Bake 30–35 minutes, until edges are set but center is slightly gooey.
Cool completely in pan on a wire rack.
Melt extra white chocolate and drizzle over cooled brownies. Dust berries with powdered sugar and scatter on top. Cut into squares to serve.