Preheat your oven to 350°F (175°C) and line an 8×8‑inch baking pan with parchment paper, leaving a little overhang for easy lifting later.

In a heat‑safe bowl, melt the butter and chopped chocolate together until smooth and glossy. You can do this in the microwave in short bursts or over a double boiler. Let it cool slightly—it should be warm, not hot.

Whisk in both sugars until fully combined. Add the eggs one at a time, mixing well after each, then stir in the vanilla.

Sprinkle the flour, cocoa powder, and salt over the batter and gently fold everything together just until no dry streaks remain. The batter will be thick and fudgy.

Fold in the raspberries gently. If using frozen raspberries, add them straight from the freezer to prevent bleeding.

Spread the batter evenly into the prepared pan and smooth the top.

Bake for 28–32 minutes, until the edges are set and the center looks just slightly soft. A toothpick inserted should come out with moist crumbs, not wet batter.

Let the brownies cool completely before adding the cream topping.

In a medium bowl, beat the cold mascarpone with the powdered sugar until smooth and creamy. Add the champagne and vanilla and mix just until combined.

In a separate bowl, whip the cold heavy cream to soft peaks.

Gently fold the whipped cream into the mascarpone mixture. Take your time here—this keeps the frosting light, airy, and luxurious.

Spread the cream evenly over the cooled brownies using an offset spatula or the back of a spoon.

Fresh raspberry option: Simply scatter fresh raspberries over the mascarpone cream for a clean, elegant finish.

Quick raspberry sauce option: Add the raspberries, sugar, and water (or lemon juice) to a small saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries break down and the sauce turns glossy and bright pink.

Let the sauce cool slightly, then spoon or drizzle it over the cream. This version is extra eye‑catching and perfect for parties and photos.

For clean slices, chill the brownies for 30–45 minutes before cutting.

If you prefer an alcohol‑free version, swap the champagne for sparkling grape juice or heavy cream.

These brownies store well in the refrigerator for up to 3 days.