1Pre-heat oven to 180°C/160°C Fan/gas 4 and line a 23cm square tin with parchment paper.
2Sift together dry ingredients in a medium sized bowl, set aside.
3Use an electric mixer to beat together butter and sugar in a large bowl until pale in colour. Add the eggs and vanilla and beat for another 1-2 minutes until pale and creamy in colour.
4Add the dry ingredients and mix with the electric mixer just until incorporated. Fold in chocolate chips & half the raspberries.
5Spoon into prepared dish, spread the batter out with the back o a spoon, making the top level, and then press remaining raspberries into the mixture.
6Bake for 34-36 minutes until a toothpick inserted comes out clean. Leave to cool in the pan before removing from pan then cutting.