Add raspberries and fresh juice to my food processor and blend until smooth puree develops. Set aside.

Preheat oven to 350 degrees and prepare 8x8 sized baking pan with parchment paper and non-stick spray.

In a medium sized pot over medium heat, add butter, both sugars, cocoa powder and salt and whisk together over the heat until it becomes nice and smooth (about 2-3 minutes).

Next turn down heat and carefully add eggs, one at a time, constantly stirring as you add them so they don’t scramble then add vanilla extract.

Lastly remove pot from heat and whisk in flour until well incorporating. The batter will be nice, silky and dark chocolate in color.

Add batter to prepared baking pan then dollop raspberry puree over brownie batter. Using a skewer or knife, swirl the top of the batter into a decorative pattern.

Bake for 30 minutes or until toothpick inserted into the center comes out just barely clean. Don't overbake.

Allow brownies to cool then use a heart shaped cookie cutter to cut out brownies then serve.