Preheat oven to 350 degrees F and line a 9x13" pan with parchment paper (optional, but allows for easy removal of brownies!) or spray with non stick spray.
In a large bowl, whisk together sugar, butter and vanilla until smooth.
Whisk in eggs, one at a time, beating well after each addition.
Stir in flour, cocoa powder and salt until combined.
Stir in chocolate chips, white chocolate chips and raspberries, reserving some for the top if desired.
Spread batter in prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean or with moist, fudgy crumbs. Don't overbake! The center should look mostly set but may be slightly glossy. They will continue to set up as they cool.
Let cool before slicing (if you can!) -- refrigerate several hours before slicing for neat pieces if desired.