1.Preheat oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm slice pan; line the base and long sides with baking paper, extending the paper 5cm over the sides.
2.Stir butter and chocolate in a large saucepan over very low heat until smooth; remove from heat. Stir in sugar, then the eggs and extract, followed by sifted flours and cocoa, and the extra dark and white chocolates. Pour mixture into pan; press raspberries into mixture.
3.Bake the brownie on lower shelf for 45 minutes or until just firm. Leave in pan to cool at room temperature for 3-4 hours.
4.Transfer brownie onto a board and cut into pieces. Serve with extra fresh raspberries, if desired.
Suitable to freeze. Butter and chocolate suitable to microwave.Note