• Preheat oven to 350.
• Line an 8 inch square baking pan with foil and spray with baking spray.
• In a saucepan over low heat, combine butter and chocolate. Heat, stirring often, until melted. Remove from heat and stir in sugar and salt. Add eggs and vanilla and whisk until well blended. Sprinkle flour over mixture and stir until just blended. Fold in chocolate chips, if using.
• Pour half of batter into prepared pan. Top with fresh raspberries. Spread on remaining batter.
• Bake for 25-30 minutes or until a toothpick comes out almost clean. Be careful not to overbake.
• Transfer to a rack to cool completely before icing.

Make the icing:

• Melt the white chocolate chips and milk in a microwave safe bowl for 15-20 second intervals until just melted. Combine with butterr, raspberries, and salt in a stand mixer fitted with paddle attachment. Mix until fluffy. Add powdered sugar 1 cup at a time until well incorporated. Add 1 Tbsp of milk or cream at a time if needed to thin out frosting.
• Spread in a thick layer onto cooled brownies and cut into squares.